Description
Greek Salad Pitas are a fresh and flavorful meal perfect for warm weather, combining crisp vegetables, tangy feta, savory turkey (or chickpeas), and a creamy lemon tahini sauce all stuffed into warm pita pockets. This easy, no-cook recipe is ideal for a quick lunch or light dinner that doesn’t require turning on the stove.
Ingredients
Scale
Salad Ingredients
- 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 cup pickled pepperoncini, sliced
- ¼ cup 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
Tahini Sauce
- ⅓ cup tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2-4 tbsp warm water
Assembling
- 4 pitas, sliced in half
- ½ lb sliced turkey breast (or 1 15-oz can chickpeas, drained and smashed)
- 4 oz feta cheese, crumbled (optional)
- ⅓ cup kalamata olives, pitted and sliced (optional)
Instructions
- Prepare the Salad: In a large bowl, combine the thinly sliced red onion with the red wine vinegar or lemon juice. Let it marinate for a few minutes to mellow the onion’s sharpness. Then add the halved cherry tomatoes, diced cucumber, sliced pickled pepperoncini, chopped flat leaf parsley, fresh or dried oregano, za’atar or ground cumin, and fine sea salt. Drizzle with 2 tablespoons of extra virgin olive oil and season with freshly ground black pepper to taste. Toss everything gently to combine well.
- Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add warm water, 1 tablespoon at a time, whisking until the sauce reaches a smooth, creamy, and pourable consistency. Adjust thickness by adding more warm water if needed.
- Prepare the Filling: If using turkey breast, slice it thinly. If opting for a vegetarian version, drain and smash chickpeas until slightly mashed but still chunky.
- Assemble the Pitas: Take the pita halves and gently open each pocket. Fill each pita with a layer of the prepared salad mixture, followed by slices of turkey or smashed chickpeas. Top with crumbled feta cheese and sliced kalamata olives, if using. Drizzle the lemon tahini sauce inside each pita pocket.
- Serve: Serve the Greek Salad Pitas immediately for best freshness and flavor. These pitas make a refreshing, satisfying meal perfect for a hot day when you want something quick and no-cook.
Notes
- Greek salad pitas make an easy and flavorful summer lunch or dinner, perfect for when it’s too hot to turn on the stove.
- You can customize the filling by swapping turkey for chickpeas, making it vegetarian-friendly.
- Za’atar adds a unique earthy flavor, but ground cumin can be used as a substitute.
- The tahini sauce can be adjusted in thickness by varying the amount of warm water.
- Optional feta cheese and kalamata olives add a traditional Greek touch, but can be omitted for a dairy-free version.
Nutrition
- Serving Size: 1 pita
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
