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Greek Salad Pitas with Tzatziki

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Fluffy pita pockets packed with crisp Greek salad and finished with cool, creamy tzatziki for a bright, satisfying vegetarian meal.

Ingredients

Scale
  • 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)

Instructions

  1. Prepare the tzatziki: In a small bowl, stir together the yogurt, grated cucumber, garlic, lemon juice, dill, olive oil and a pinch of salt. Cover and refrigerate to meld flavors.
  2. Make the salad: In a medium bowl combine the cherry tomatoes, diced cucumber, red onion, olives, feta, 2 tablespoons olive oil, red-wine vinegar and oregano. Season with salt and pepper; toss to coat.
  3. Warm the pitas: Briefly heat the pita breads in a dry skillet or toaster until soft and pliable, then split to open pockets if needed.
  4. Assemble: Line each pita with a handful of shredded romaine, spoon in the Greek salad mixture, and finish with a generous dollop of tzatziki.
  5. Serve: Enjoy immediately while the pitas are warm and the vegetables crisp.

Notes

  • Let the salad sit 10 minutes before stuffing for deeper flavor.
  • Swap in dairy-free yogurt and vegan feta to make the pitas vegan.
  • Great picnic fare—transport components separately and stuff on-site.

Nutrition

Keywords: Greek salad, pita pockets, tzatziki, vegetarian, Mediterranean lunch

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