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Amberly Vahn

Refreshing Greek Salad Pita Pockets

These Greek Salad Pita Pockets are simple to prepare, refreshing, and perfect for any holiday gathering.
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Prep Time 10 minutes
Storage Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Pita and Salad
  • 4 whole wheat pita pockets
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 1 small red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 block Greek feta in brine, crumbled
Group: Dressing
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • Salt and pepper to taste
  • Fresh parsley, for garnish (optional)

Equipment

  • Large mixing bowl
  • Small bowl
  • Oven For warming pita pockets

Method
 

  1. Start by washing and chopping all your fresh produce. Slice the cherry tomatoes in half to release their juicy sweetness. The crisp cucumber, colorful bell pepper, and zesty red onion not only add taste but also enhance the visual appeal.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. The nutty aroma of the olive oil mingling with the tangy vinegar is irresistible.
  3. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and crumbled feta. Pour over the dressing and gently toss everything together, ensuring each piece of vegetable is coated in that fragrant mixture.
  4. Warm the whole wheat pita pockets slightly in the oven (wrapped in foil) at 350°F for about 5 minutes. This step makes them more pliable and enhances the overall texture. Carefully cut each pita pocket in half, opening it like a book. Stuff each half generously with the Greek salad mixture and garnish with fresh parsley if desired.
  5. Serve the pita pockets immediately while they’re warm. They’re perfect for gatherings, casual lunches, or simply to enjoy while watching the leaves fall during autumn.

Notes

Make the salad mixture a few hours in advance, just store it in the refrigerator and stuff it into the pitas before serving to keep the bread nice and fresh.