Name: Greek Salad Pitas with Tzatziki
Prep time: 20 min
Total time: 20 min
Cuisine: Greek
Ingredients: 4 pita breads, halved to form pockets; 1 cup cherry tomatoes, halved; 1 cup diced English cucumber; 1/2 cup thinly sliced red onion; 1/2 cup sliced Kalamata olives; 3/4 cup crumbled feta cheese; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 2 cups shredded romaine lettuce; 1 cup plain Greek yogurt; 1/2 cup grated cucumber, squeezed dry; 1 small garlic clove, minced; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh dill; 1 tablespoon extra-virgin olive oil (for tzatziki); Pinch of salt (for tzatziki)

A light yet satisfying handheld meal that combines crisp Mediterranean vegetables, briny olives, creamy feta cheese, and cool, garlicky tzatziki sauce, all tucked into warm pita bread. Perfect for quick lunches, week-night dinners, or alfresco gatherings.

Why You’ll Love This Recipe

Fast and fresh. The entire dish is ready in about 15 minutes and requires no cooking.
Nutrient-dense. Packed with raw vegetables, yogurt, and whole-grain pita, it offers protein, fiber, and probiotics.
Customisable. You can swap vegetables, adjust herbs, or add protein to suit any palate.
Make-ahead friendly. Both the salad base and tzatziki hold well, allowing effortless assembly later.
Mediterranean diet approved. Heart-healthy fats and fresh produce align with balanced-eating guidelines.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole-wheat pita breads, halved to create pockets
English cucumber, diced
Cherry tomatoes, quartered
Red onion, finely sliced
Kalamata olives, pitted and sliced
Crumbled feta cheese
Fresh parsley, chopped
Extra-virgin olive oil
Red-wine vinegar
Dried oregano
Sea salt and freshly ground black pepper

For the tzatziki:

Plain Greek yogurt
Grated cucumber, excess moisture squeezed out
Fresh lemon juice
Garlic, minced
Extra-virgin olive oil
Fresh dill, chopped
Salt and pepper

directions

Prepare the dressing. In a large bowl whisk olive oil, red-wine vinegar, oregano, salt, and pepper.
Make the salad. Add diced cucumber, tomatoes, red onion, olives, feta, and parsley to the bowl; toss to coat. Adjust seasoning.
Stir together the tzatziki. In a separate bowl combine yogurt, grated cucumber, lemon juice, garlic, olive oil, dill, salt, and pepper. Chill until needed.
Warm the pitas. Lightly heat pita halves in a dry skillet or toaster oven until pliable.
Assemble. Spoon a layer of tzatziki into each pita pocket, fill generously with Greek salad, and add an extra dollop of tzatziki on top.
Serve immediately or wrap and refrigerate for later enjoyment.

Servings and timing

Yield: 4 stuffed pitas (serves 2 to 4, depending on appetites)
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

Add protein. Grilled chicken, shrimp, or chickpeas increase satiety.
Low-carb option. Serve the salad over lettuce leaves, using tzatziki as a dressing.
Spicy twist. Stir a pinch of crushed red pepper into the salad or add sliced pepperoncini.
Herb swap. Replace dill with mint in the tzatziki for a brighter flavour.
Vegan version. Use plant-based yogurt and feta alternatives; omit or replace honey in tzatziki if using sweetened yogurt.

storage/reheating

Greek salad keeps in an airtight container, refrigerated, for up to 2 days. Drain excess liquid before serving.
Tzatziki stays fresh for 3–4 days; stir before using.
Pita bread is best stored at room temperature in a sealed bag for up to 2 days or frozen for longer. Briefly warm in a skillet or toaster; do not microwave for extended periods, as that toughens the bread.
Assembled pitas are best eaten promptly; if necessary, wrap tightly and refrigerate for up to 8 hours. The bread may soften but flavours remain pleasant. No reheating is required.

FAQs

Can I prepare the salad ahead of time?

Yes. Mix the vegetables and dressing up to 24 hours early; store covered in the refrigerator. Toss again before filling the pitas.

How do I prevent soggy pitas?

Line the inside of each pita with a layer of tzatziki or lettuce to create a moisture barrier, and fill just before serving.

Are store-bought pitas acceptable?

Absolutely; fresh bakery or grocery-store pitas work well. Warm them briefly for the best texture.

What type of yogurt is best for tzatziki?

Full-fat Greek yogurt yields the creamiest result, but low-fat Greek yogurt also works and maintains a thick consistency.

Can I use regular cucumbers instead of English cucumbers?

Yes. Peel and deseed standard cucumbers to reduce bitterness and excess moisture.

Is feta cheese necessary?

Feta provides classic Greek flavour, but goat cheese or a dairy-free feta substitute can be used.

How long does homemade tzatziki last?

Stored in an airtight container, tzatziki stays fresh for 3–4 days; keep it refrigerated and stir before serving.

Can I make this gluten-free?

Use certified gluten-free pita or serve the salad and tzatziki over gluten-free flatbread or lettuce wraps.

What herbs pair well other than dill or parsley?

Fresh mint, oregano, or basil complement the Mediterranean profile and add variety.

May I add lettuce to the pitas?

Certainly. A handful of shredded romaine or baby spinach adds crunch and extra nutrients.

Conclusion

Greek Salad Pitas with Tzatziki offer a vibrant, refreshing meal that emphasises wholesome ingredients and minimal preparation. Whether enjoyed as a speedy lunch, a picnic staple, or part of a balanced dinner, this recipe delivers authentic Mediterranean flavours in every bite while leaving ample room for personal adaptation.