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–+ servings
Greek Salad Pita Pockets – vegetarian recipe
Stav Kogan

Greek Salad Pita Pockets

A fast, fresh, and flavorful 10-minute meal stuffing a classic Greek salad into a convenient, fluffy pita pocket for a healthy and satisfying lunch on the go.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 serving
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • 1 whole -wheat pita pocket
  • 1/2 medium tomato, cut into wedges (approx. 60g / 2.12 oz)
  • 2 large romaine lettuce leaves, shredded (approx. 1 cup / 30g / 1.06 oz)
  • 8 slices English cucumber (approx. 1/4 cup / 30g / 1.06 oz)
  • 1/4 cup (35 g / 1.23 oz) crumbled feta cheese
  • 6 Kalamata olives, pitted and chopped
  • 2 tbsp (30 ml) extra-virgin olive oil
  • Pinch of sea salt and freshly cracked black pepper, to taste
  • Lightly toast the pita pocket before filling to prevent it from becoming soggy and to add a lovely, warm texture.
  • For a more substantial meal, add 1/4 cup (960 ml) of rinsed and drained chickpeas to the salad mixture for a plant-based protein boost.
  • A small squeeze of fresh lemon juice tossed with the olive oil will brighten all the flavors and create a simple, classic vinaigrette.

Method
 

  1. Prepare the vegetables: Cut the tomato into thin wedges and shred the romaine lettuce leaves.
  2. Combine the salad: In a medium-sized bowl, add the shredded lettuce, tomato wedges, and cucumber slices.
  3. Toss gently to combine.
  4. Dress and season: Add the crumbled feta cheese, chopped olives, and extra-virgin olive oil to the bowl.
  5. Toss again until everything is lightly coated.
  6. Season with a pinch of salt and freshly cracked black pepper.
  7. Assemble and serve: Carefully cut the pita pocket in half.
  8. Stuff each pita half with the Greek salad mixture and enjoy immediately.

Nutrition

Calories: 320kcalCarbohydrates: 41gProtein: 12gFat: 12g

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