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Greek Salad Pitas Recipe

Greek Salad Pitas Recipe

Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. —Alexis W. Worchesky-Lasek, West Friendship , Maryland
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 2/3 cup chopped seeded cucumber
  • 2/3 cup chopped sweet red pepper
  • 2/3 cup chopped tomato
  • 2/3 cup chopped zucchini
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped ripe olives
  • 2 teaspoons red wine vinegar
  • 2 teaspoons lemon juice
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 lettuce leaves
  • 4 pita pocket halves


  • 1. In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves. Yield: 2 servings.

Nutritional Facts

2 each: 255 calories, 4g fat (2g saturated fat), 8mg cholesterol, 688mg sodium, 45g carbohydrate (5g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

Reviews for Greek Salad Pitas

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KarenKeefe User ID: 2062961 230455
Reviewed Jul. 31, 2015

"Made this for lunch yesterday! It was delightfully good! My husband added cooked chicken, too!"

Janadele User ID: 7087902 230442
Reviewed Jul. 31, 2015

"Tried this for my daughter who is vegetarian. Good"

NurseFleming User ID: 967315 162359
Reviewed Sep. 26, 2013

"Fresh and crisp. Great summer recipe. Light."

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