Description
Greek Salad Pitas are a vibrant and refreshing meal perfect for a light lunch or dinner, combining the crispness of fresh vegetables with the savory flavors of turkey or chickpeas, feta cheese, and a creamy lemon tahini sauce. This easy no-cook recipe brings together the best of Mediterranean flavors in fluffy pita pockets, ideal for warm days when you want a quick, healthy, and satisfying meal.
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
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 cup kalamata olives, pitted and sliced (optional)
Instructions
- Prepare the Salad: In a large bowl, combine the thinly sliced red onion with red wine vinegar or lemon juice to mellow the sharpness. Add the halved cherry tomatoes, diced cucumber, sliced pickled pepperoncini, chopped parsley, and fresh oregano. Sprinkle in the za’atar or ground cumin, sea salt, and freshly ground black pepper. Drizzle with extra virgin olive oil and toss everything gently to combine. Adjust seasoning to taste.
- Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add warm water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Set aside.
- Prepare the Protein: If using turkey breast, slice thinly to fit inside the pitas. For a vegetarian option, drain and smash chickpeas to create a chunky spread.
- Assemble the Pitas: Cut each pita in half to form pockets. Fill each pita half with your choice of protein, then spoon in a generous amount of the prepared Greek salad. Add crumbled feta cheese and sliced kalamata olives if using. Finally, drizzle with the creamy lemon tahini sauce for added flavor and moisture.
- Serve: Enjoy the assembled pitas immediately for the freshest taste. These make an easy, colorful, and nutritious meal perfect for warm weather without the need for cooking or heating up the stove.
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.
- Fill pitas with sliced turkey breast or smashed chickpeas to suit your dietary preference.
- The tahini sauce adds creaminess and zest, but you can adjust the garlic and lemon juice quantities to taste.
- For a vegan version, omit the turkey and feta cheese, and use chickpeas only.
- Za’atar can be substituted with ground cumin if not available.
- Serve immediately to keep the pita bread from becoming soggy.
Nutrition
- Serving Size: 1 pita half with filling
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg
