15-Minute Greek Salad Pitas

Summer Shorts- Tomato Cucumber Season

All winter I dream of the ways I’ll eat freshly picked tomatoes and crunchy cucumbers all summer long. Greek salad is one of my favorite ways to enjoy the summer bounty of fresh tomatoes and cucumbers. Traditional greek salad is made of tomato, cucumber, green bell pepper, red onion, olives, and feta cheese tossed together with a red wine vinaigrette. Stuffing the greek salad into pitas with sliced turkey breast or chickpeas turns the salad into a full meal.

Greek salad pitas make an easy and flavorful summer lunch or dinner, perfect for when its too hot to turn on the stove. Add protein to your pitas by including sliced turkey breast (or chickpeas for a vegetarian/vegan option). And topping the pitas with a creamy and nutty lemon tahini dressing takes them to the next level!

Greek Salad Ingredients

• cherry tomatoes– the fresher the tomatoes the better! But decent out-of-season tomatoes would work in a pinch
• cucumber– I prefer seedless cucumber, though slicing cucumbers will also work
• red onion– thinly sliced red onion gets quickly pickled with a quick soak in vinegar
• pepperoncini– green bell pepper is a common addition to greek salad, but using pickled pepperoncini gives the salad extra brightness and flavor
• fresh herbs– use a mixture of fresh herbs if you have them. Parsley, oregano, cilantro, and basil would all be delicious
• simple red wine vinegar and olive oil vinaigrette

Pita Assembly

• pitas
• creamy and nutty lemon tahini sauce
• sliced turkey breast or a drained can of chickpeas to add protein
• optional feta or kalamata olives

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5 from 1 vote

Greek Salad Pitas

Greek salad pitas make an easy and flavorful summer lunch or dinner, perfect for when its too hot to turn on the stove. Fill pitas with sliced turkey breast (or chickpeas), greek salad, and top with a drizzle of creamy lemon tahini sauce.

Prep Time15 minutes mins

Diet: Vegan, Vegetarian

Servings: 4

Author: Sammy

Ingredients

Greek Salad

• ¼ large red onion thinly sliced
• 1 tbsp red wine vinegar or lemon juice
• 1 pint cherry tomatoes halved
• ½ large seedless cucumber diced
• ½ c pickled pepperoncini sliced
• ¼ c flat leaf parsley chopped
• 1 tsp fresh oregano chopped, or ½ tsp dried
• ½ tsp za'atar or ground cumin
• ½ tsp fine sea salt plus more as needed
• 2 tbsp extra virgin olive oil
• freshly ground black pepper to taste

Lemon Tahini Sauce

• ⅓ c tahini
• 1 tbsp lemon juice
• 1 clove garlic minced
• 2-4 tbsp warm water

Assembly

• 4 pitas sliced in half
• ½ lb sliced turkey breast or 1 15-oz can of chickpeas, drained and smashed
• 4 oz feta cheese crumbled; optional
• ⅓ kalamata olives pitted and sliced; optional

Instructions

Make the greek salad

• In a medium bowl, combine sliced red onion with red wine vinegar. Let sit for about 10 minutes to allow the red onion to pickle, as you prepare the rest of the ingredients.
• Add remaining greek salad ingredients to bowl and mix well. Taste and add more salt or vinegar as needed.

Make the lemon tahini sauce

• In a jar, combine all tahini, lemon juice, garlic, 2 tbsp of water, and a pinch of salt. Mix well and add more water in needed to have a thick but pourable sauce.

Assemble the pitas

• Spread lemon tahini sauce inside of each pita pocket. Stuff each with sliced turkey, greek salad, and olives and feta (if using). Drizzle more lemon tahini sauce over the filling, if desired.

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