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Greek salad in a pocket Recipe

Greek · Main course · 15 min total

A refreshing twist on classic Greek salad, stuffed into warm pita bread for a portable and satisfying meal.

Ingredients

• 4 large pita breads
• 2 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced red onion
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine lettuce, tomatoes, cucumber, feta, red onion, and olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour dressing over salad and toss gently to coat.
4. Warm pita breads in a dry skillet or microwave for about 30 seconds until pliable.
5. Spoon the Greek salad mixture into each pita pocket, dividing evenly.
6. Serve immediately.

Tips

• For extra protein, add grilled chicken or chickpeas.
• Pitas can be lightly toasted for added crunch.
• Leftover salad can be stored separately and assembled just before serving.

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