Description
A delicious and healthy Greek salad stuffed in pita pockets.
Ingredients
Scale
- 4 whole wheat pita pockets
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 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 bowl, combine cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Cut pita pockets in half and carefully open them.
- Stuff each pita half with the Greek salad mixture.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh ingredients for the best flavor.
- Can add grilled chicken for extra protein.
- Store leftover salad in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita pocket
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Greek salad pita pockets