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.

Greek Salad Stuffed Pitas

Taylor Farms Romaine Hearts, chopped into bite-sized pieces

1/2–1 whole English cucumber,

whole pint grape tomatoes, halved

red onion, thinly sliced

feta cheese, optional (use more or less to taste)

wheat pitas

oil and vinegar

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.

greek salad stuffed pitas

Prep Time: 15 minutes

Total: 15 minutes

Servings: 3

Author : Joscelyn Abreu

Ingredients

Instructions

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