This is my simplified version of a classic Greek salad served in pita pockets. A very fresh and delicious summer meal!
It’s officially summer here in the south! Morning or night, there’s no escaping the scorching temps, which welcomes you with a hot and humid embrace as soon as you open the front door. I don’t know about you, but the warmer weather has me craving light and refreshing meals…even better if they’re straight from the fridge, with little to no cooking required!
One meal we’ve been enjoying lately is this super simple Greek salad stuffed in pita pockets. It’s literally just a few ingredients, besides the dressing, and is ready in minutes. For the salad, I like using Taylor Farms Organic Romaine Hearts as the base, but you could really use any greens you’d like. Romaine lettuce is my go-to because it’s the perfect blend of crunchy and leafy greens, plus it’s high in vitamins A & C, and folate.
I prefer Taylor Farms brand of products because they offer a line of organic products which I can always count on to be fresh and of the highest quality. I like to get their romaine hearts because I can chop them up for salads or leave them whole for sandwiches and wraps. They also offer a convenient package of chopped hearts of romaine, which already come chopped, washed, and ready to eat!
My version of Greek salad is much more simplified with only a few ingredients, but feel free to add grilled chicken or tofu, olives, peppers, or any other toppings you’d like. I also included the recipe for my delicious homemade vinaigrette, but you can use your favorite dressing or a bottled dressing from the store, if you prefer.
You can easily make this salad in advance, just place all of your chopped and prepped toppings on top of the lettuce, cover it all with plastic wrap, and store it in the fridge until you’re ready to serve it. Store the dressing separately and toss them together right before serving, so the lettuce stays nice and crispy.
This Greek salad is really good on its own, but it also makes a wonderful side dish to a meal. We’ve actually been enjoying it lately stuffed in pita pockets, which makes it hearty, plus the pita serves as an edible bowl so it’s perfect for picnics and packed lunches! Family picnics are so fun late in the day when the sun isn’t blazing overhead. The lightning bugs are out too, so we race to see who can catch the most. Don’t worry, we always release them at the end!
Do you like to picnic? What’s your favorite food to take? Let me know in the comments below!
- 4–5 cups Taylor Farms Romaine Hearts , chopped into bite-sized pieces
- ½–1 whole English cucumber, cut in half lengthwise and sliced
- ½–1 whole pint grape tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ – ¾ cup feta cheese, optional (use more or less to taste)
- 3–5 whole wheat pitas
- oil and vinegar or Greek dressing (*my simple vinaigrette dressing recipe is below)
- Place chopped romaine, cucumber, tomatoes, onion, and feta into a large salad bowl. Top with a bit of dressing and toss to combine.
- Slice pitas in half and carefully fill each pocket with a generous amount of salad. Top with extra dressing if needed. Best if eaten right away.
1/2 cup quality olive oil
1/4 cup red wine vinegar or white wine vinegar
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Dijon mustard
1/2 teaspoon honey, optional
Place everything into a jar and secure the lid tightly. Shake until well blended. Keep refrigerated until ready to use.
This post was sponsored by Taylor Farms, but all opinions are my own. Thank you for supporting the brands that support Wife Mama Foodie!