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.

Enjoy Greek Salad Stuffed Pitas!


Recipe courtesy of Wife Mama Foodie.

Greek Salad Stuffed Pitas Featured Image Greek Salad Stuffed Pitas Image