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Greek Salad Pita Pockets - Fresh, Crunchy, and Ready in Minutes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 whole wheat or white pita breads (pocket-style)
  • 2 cups chopped cucumber (Persian or English cucumbers preferred)
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 cup bell pepper, diced (any color)
  • 1/2 cup Kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 2 cups chopped romaine or little gem lettuce (optional, for extra crunch)
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional but great)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey (optional, balances acidity)
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups cooked chickpeas, rinsed and drained
  • 2 cups diced grilled chicken or rotisserie chicken
  • 1 cup cooked quinoa

Method
 

  1. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic, Dijon, honey, salt, and pepper. Taste and adjust acidity or salt as needed.
  2. Chop the veggies: Combine cucumbers, tomatoes, red onion, bell pepper, and olives in a large bowl. Stir in parsley and dill.
  3. Add feta and lettuce: Fold in crumbled feta and chopped romaine. If you prefer less moisture, leave lettuce out and add it to the pita separately.
  4. Toss with dressing: Pour the dressing over the salad and toss until everything is lightly coated. You want a glossy sheen, not a puddle at the bottom.
  5. Warm the pitas: Briefly warm pita breads in a dry skillet or microwave for 10–15 seconds to soften. Slice each in half to form pockets.
  6. Assemble: Spoon the salad into each pita half. If using protein add-ins, layer them in first, then top with the salad for better distribution.
  7. Finish and serve: Sprinkle a little extra feta or a squeeze of lemon on top. Serve right away while the pita is warm and the veggies are crisp.