Greek Salad Pitas Recipe | Vegetarian Times Skip to main content

Greek Salad Pitas

To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl of soup for dinner.

Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets.  

30 minutes or fewer          



Ingredient Line: 
1 cup peeled, seeded and diced cucumber
Ingredient Line: 
1 cup diced red bell pepper
Ingredient Line: 
1 cup diced zucchini
Ingredient Line: 
⅓ cup crumbled feta cheese
Ingredient Line: 
¼ cup diced red onion
Ingredient Line: 
¼ cup chopped pepperoncini, optional
Ingredient Line: 
¼ cup chopped black olives, preferably kalamata
Ingredient Line: 
2 Tbs. extra virgin olive oil
Ingredient Line: 
1 Tbs. fresh lemon juice
Ingredient Line: 
1 tsp. red wine vinegar
Ingredient Line: 
1 tsp. dried oregano
Ingredient Line: 
3 6-inch whole wheat pita breads, cut in half
Ingredient Line: 
6 curly leaf lettuce leaves


  1. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper.
  2. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.   

Nutrition Information: 

6 g
Total Fat: 
9 g
Saturated Fat: 
2 g
28 g
5 mg
410 mg
4 g
3 g
Serves 6