Greek Salad Pitas Recipe

Name: Greek Salad Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Pita Pockets (I Use Whole Wheat); 1/2 cups Grape Tomatoes, Halved; 1 cup Chopped Romaine Lettuce; 1/2 whole Red Onion Very Thinly Sliced; 1/4 cups Diced (Peeled) Cucumber, Divided; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Greek Oregano; 1 Tablespoon Greek Olive Oil; 1/4 cups Kalamata Olives, Pitted And Halved; 1/2 cups Plain Greek Yogurt; 1 whole Lemon, Zest And Juice; 1 teaspoon Dill Weed; 1/2 teaspoons Black Pepper; 1/4 cups Feta Crumbles

Servings: persons

2 whole Large Pita Pockets (I Use Whole Wheat)
1/2 cups Grape Tomatoes, Halved
1 cup Chopped Romaine Lettuce
1/2 whole Red Onion Very Thinly Sliced
1/4 cups Diced (Peeled) Cucumber, Divided
1/2 teaspoons Garlic Powder
1/4 teaspoons Greek Oregano
1 Tablespoon Greek Olive Oil
1/4 cups Kalamata Olives, Pitted And Halved
1/2 cups Plain Greek Yogurt
1 whole Lemon, Zest And Juice
1 teaspoon Dill Weed
1/2 teaspoons Black Pepper
1/4 cups Feta Crumbles

1
Note: I like to grill my pitas lightly but that is optional.
2
Cut pitas in half and set aside.
3
In a mixing bowl, add halved grape tomatoes, lettuce, onion, half the cucumber, garlic powder, oregano, olive oil, and olives.
4
Stir and toss well.
5
Refrigerate.
6
In a medium size bowl, add yogurt, lemon zest, lemon juice, dill weed, and black pepper.
7
Stir well with a spatula.
8
To assemble pitas, open half of the pita.
9
Add several spoonfuls of yogurt sauce and some diced cucumbers.
10
Add a large helping of salad mixture, top with feta crumbles.
11
Repeat with remaining pitas and ingredients.
12
Serve immediately.
13
This is a family favorite for lunch!
14
Hope youll enjoy!

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Large Pita Pockets (I Use Whole Wheat), 1/2 cups Grape Tomatoes, Halved, 1 cup Chopped Romaine Lettuce, 1/2 whole Red Onion Very Thinly Sliced, and more.

Yes, Greek Salad Pitas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions