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Greek Salad Stuffed Pitas | Only a few ingredients. Vegan & Vegetarian.

Greek Salad Stuffed Pitas

  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 34 servings 1x


This is my simplified version of a classic Greek salad served in pita pockets. A very fresh and delicious summer meal. Feel free to add any of your favorite toppings, like Kalamata or black olives, grilled chicken, peppers, etc. Omit feta for vegan/dairy-free option.


  • 45 cups Taylor Farms Romaine Hearts , chopped into bite-sized pieces
  • 1/21 whole English cucumber, cut in half lengthwise and sliced
  • 1/21 whole pint grape tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/23/4 cup feta cheese, optional (use more or less to taste)
  • 35 whole wheat pitas
  • oil and vinegar or Greek dressing (*my simple vinaigrette dressing recipe is below)


  1. Place chopped romaine, cucumber, tomatoes, onion, and feta into a large salad bowl. Top with a bit of dressing and toss to combine.
  2. 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.


*Easy Vinaigrette:
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.

  • Prep Time: 15 mins
  • Category: Salad, Vegetarian, Side