Description
A fresh and healthy Greek salad served in pita pockets.
Ingredients
Scale
- 4 whole wheat pita breads
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt to taste
Instructions
- In a large bowl, combine tomatoes, cucumber, onion, feta, and olives.
- In a small bowl, whisk together olive oil, vinegar, oregano, and salt.
- Pour the dressing over the salad and toss gently to combine.
- Cut pita breads in half to create pockets.
- Stuff each pita pocket with the Greek salad mixture.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use fresh ingredients for the best flavor.
- These can be made ahead of time for quick lunches.
- Substitute vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita pocket
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Greek Salad Pita Pockets