Greek Salad Pitas

Crisp, tangy Greek salad stuffed into warm pita pockets with feta and olives. This handheld meal bursts with fresh cucumber, vibrant bell peppers, and briny Kalamata olives. The creamy light feta cheese balances the bright lemon dressing and aromatic oregano. Perfect for a quick lunch, picnic, or light dinner. Simple to assemble with ingredients you likely have on hand, this recipe delivers authentic Mediterranean flavor in every bite. Enjoy the crunch of fresh veggies and the savory kick of pepperoncini.

Cuisine: Greek

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 429.7

Dietary: Gluten-free, Vegetarian

Description

Crisp, tangy Greek salad stuffed into warm pita pockets with feta and olives. This handheld meal bursts with fresh cucumber, vibrant bell peppers, and briny Kalamata olives. The creamy light feta cheese balances the bright lemon dressing and aromatic oregano. Perfect for a quick lunch, picnic, or light dinner. Simple to assemble with ingredients you likely have on hand, this recipe delivers authentic Mediterranean flavor in every bite. Enjoy the crunch of fresh veggies and the savory kick of pepperoncini.

Ingredients

1 cup Cucumber -- peeled and seeded
Diced
1 cup Red bell pepper -- diced
1 cup Green bell pepper -- diced
1/2 cup Feta cheese - light -- crumbled
1/4 cup Red onion -- diced
1/2 cup Pepperocini peppers -- chopped
1/4 cup Olives -- (kalamata)
Pitted & chopped
2 tablespoon Lemon juice
2 teaspoon Dried oregano
1 teaspoon Extra virgin olive oil
1/4 teaspoon White pepper
4 pita Bread rounds -- cut in half
(6-inch)
8 lettuce Leaves

Directions

1
Dice the peeled and seeded cucumber into small, uniform cubes.
2
In a large bowl, combine the diced cucumber, red bell pepper, green bell pepper, red onion, and pepperoncini peppers.
3
Add the crumbled feta cheese and chopped Kalamata olives to the vegetable mixture.
4
Drizzle with lemon juice, olive oil, dried oregano, and white pepper.
5
Toss gently until all ingredients are evenly coated with the dressing.
6
Warm the pita bread halves slightly if desired, then line each half with a lettuce leaf.
7
Spoon approximately 1/2 cup of the salad mixture into each pita pocket.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 429.7kcal

% Daily Value *
Total Fat 11.6g18%
Saturated Fat 5.0g25%
Cholesterol 18.9mg7%
Sodium 677.4mg29%
Total Carbohydrate 72.5g25%
Dietary Fiber 16.6g67%
Sugars 13.7g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, pat the diced cucumber dry with a paper towel before mixing to prevent the salad from becoming watery.

You can prepare the salad mixture up to 2 hours in advance. Store it covered in the refrigerator and toss again before serving.

If using store-bought pita, you can lightly toast the halves in a dry skillet for extra crispness.

Substitute regular feta for light feta if you prefer a richer flavor profile.

Keywords: greek, salad, pita, feta, cucumber, olives, vegetarian, mediterranean, lunch, picnic, healthy, easy, fresh, lemon, oregano, pepperoncini, bell pepper, red onion, lettuce, handheld

Read it online: https://www.chefs-mate.com/recipe/greek-salad-pitas-4-pts/