Description
A fresh and healthy Greek salad stuffed in pita pockets.
Ingredients
Scale
- 2 whole wheat pita pockets
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine cucumber, tomatoes, onion, olives, and feta.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Cut pita pockets in half and gently open them.
- Stuff each pita half with the Greek salad mixture.
- Serve immediately or refrigerate until ready to eat.
Notes
- Use fresh vegetables for best flavor.
- Customize with your favorite ingredients.
- Can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita pocket
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: greek salad, pita pockets, healthy lunch, Mediterranean food