Greek Salad Stuffed Pitas

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  • 4–5 cups Taylor Farms Romaine Hearts , chopped into bite-sized pieces
  • ½–1 whole English cucumber, cut in half lengthwise and sliced
  • ½–1 whole pint grape tomatoes, halved
  • ½ medium red onion, thinly sliced
  • ½ – ¾ cup feta cheese, optional (use more or less to taste)
  • pita bread (about 1 per person, give or take)
  • oil and vinegar or Greek dressing (*my simple vinaigrette dressing recipe is below)


  1. Place chopped romaine, cucumber, tomatoes, onion, and feta into a large salad bowl. Top with a bit of dressing and toss to combine.
  2. 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.

Easy Vinaigrette:

  • 1/2 cup quality olive oil
  • 1/4 cup red wine vinegar or white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey, optional

Place everything into a jar and secure the lid tightly. Shake until well blended. Keep refrigerated until ready to use.

Recipe courtesy of Wife Mama Foodie.