Mediterranean · PANTRYHOP RECIPE
Greek Salad Pita Pockets
15 minutes · 4 servings · vegetarian
A familiar Greek salad served in a portable pita pocket for an easy lunch.
Ingredients
Check you have the quantities below.
- 4 pita breads
- 1 cup cucumber, diced
- 1 1/2 cups tomatoes, diced
- 1/4 cup red onion, finely diced
- 3/4 cup feta, crumbled
- 1/3 cup kalamata olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Let’s make it
- Whisk olive oil, lemon juice, oregano, and salt in a bowl.
- Add cucumber, tomatoes, onion, feta, and olives. Toss gently.
- Warm the pita breads and cut them open.
- Fill each pita with the salad and serve.
For children, keep the onion very small or leave it out and add more cucumber and tomato.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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