Greek Salad Pitas Food

GREEK SALAD PITAS

Greek Salad Pitas image

Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2/3 cup chopped seeded cucumber
2/3 cup chopped sweet red pepper
2/3 cup chopped tomato
2/3 cup chopped zucchini
1/4 cup crumbled feta cheese
2 tablespoons chopped ripe olives
2 teaspoons red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 pita pocket halves

Steps:

In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

Nutrition Facts :

GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN

Greek Salad Pita Pockets with Grilled Chicken image

Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com

Categories greek salad pita pockets grilled chicken recipes mediterranean recipes

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

1 lb. chicken breast cutlets
Juice of 1/2 lemon (2 tbsp.)
6 tbsp. extra-virgin olive oil, divided
1 tsp. dried oregano
3 small garlic cloves, minced, divided
kosher salt
Black pepper
1 cucumber, seeded, quartered, and thinly sliced
1/2 pt. yellow grape tomatoes, halved lengthwise (3/4 cup)
1/2 pt. red grape tomatoes, halved lengthwise (3/4 cup)
1/2 red onion, thinly sliced into half moons (3/4 cup)
1/2 c. crumbled feta
1/4 c. chopped fresh mint (or parsley_
1/4 c. pitted Kalamata olives, halved (optional)
2 tbsp. red wine vinegar
4 whole-wheat pitas, halved and lightly toasted

Steps:

Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
Stuff each pita pocket half with grilled chicken and top with Greek salad.

GREEK PITAS

Greek Pitas image

I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEK SALAD PITA SANDWICHES

Greek Salad Pita Sandwiches image

Provided by Kristen Williams

Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

Steps:

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

CHICKPEA SALAD PITAS

Chickpea Salad Pitas image

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can chickpeas
1/2 cucumber, diced (peeled if you like)
1/2 red pepper, diced
1/2 red onion, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon fresh ground pepper
sea salt, to taste
lemon juice, to taste
2 -3 whole wheat pita bread, cut in half
red leaf lettuce

Steps:

Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
Cut pita bread in half, line both side with a few lettuce leaves.
Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

GREEK SALAD PITAS WITH HUMMUS

Greek Salad Pitas With Hummus image

Very light and yet filling at the same time. I just put these together the other day, so all of the ingredient amounts are approximate. You could add any number of things to the salad that you like (bell peppers, red onion, etc.). Also, my pitas were thin and large. If you use thicker and/or smaller pitas, obviously you won't fit as much in each portion. The hummus really adds character to these sandwiches (and also a little protein). Enjoy!

Provided by 2hot2handle

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups mixed salad greens
2 medium tomatoes, diced
1/2 cucumber, peeled and thinly sliced
12 kalamata olives, pitted and sliced in half
2 ounces feta cheese
1 tablespoon vinaigrette dressing (of your choice)
3 tablespoons hummus
1 whole wheat pita bread (large size, or use 2 small size)

Steps:

Toss together first six ingredients in a medium bowl.
Cut the pita in half. Open each half gently with a knife and toast them slightly (you want it to be a little firm but not crispy). Spread each pita half with 1.5 tablespoons of hummus. Then stuff each pita half with as much of the salad as you can fit. Enjoy!
Eat any leftover salad. :-).

GREEK CHICKEN IN A PITA

Greek Chicken in a Pita image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Ingredients

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Steps:

In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK SALAD STUFFED PITAS

Greek Salad Stuffed Pitas image

This is my simplified version of a classic Greek salad served in pita pockets. A very fresh and delicious summer meal. Feel free to add any of your favorite toppings, like Kalamata or black olives, grilled chicken, peppers, etc. Omit feta for vegan/dairy-free option.

Provided by Joscelyn Abreu

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

4-5 cups Taylor Farms Romaine Hearts , chopped into bite-sized pieces
1/2-1 whole English cucumber, cut in half lengthwise and sliced
1/2-1 whole pint grape tomatoes, halved
1/2 medium red onion, thinly sliced
1/2 - 3/4 cup feta cheese, optional (use more or less to taste)
3-5 whole wheat pitas
oil and vinegar or Greek dressing (*my simple vinaigrette dressing recipe is below)

Steps:

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

GRILLED PITA WITH GREEK SALAD

Grilled Pita with Greek Salad image

Categories Bean Cheese Citrus Dairy Garlic Herb Olive Tomato Vegetable Vegetarian Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
Spread some chickpea purée on each pita, then mound salad on top.

GREEK SALAD CHICKEN PITAS

Greek Salad Chicken Pitas image

[DRAFT]

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 garlic cloves, minced
½ teaspoon dried oregano
1 pound
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Tyson®
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Crispy Chicken Strips
1 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
4 mini cucumbers, cut into ½-inch half-moons
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, cut in halves
½ cup pitted Kalamata olives, cut in halves
1 green bell pepper, stemmed, seeded, and thinly sliced
4 pita pockets, cut in half

Steps:

Mix together the garlic and oregano. Place chicken on a baking sheet and sprinkle with half of garlic mixture. Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a medium bowl, mix the yogurt, lemon juice, cucumbers, and remaining garlic mixture. Season to taste with salt and pepper. Divide the chicken, yogurt sauce, tomatoes, olives, and pepper among the pita pockets.

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GREEK SALAD PITAS RECIPE

Greek salad pitas recipe. Learn how to cook great Greek salad pitas . Crecipe.com deliver fine selection of quality Greek salad pitas recipes equipped with ratings, reviews and mixing tips. Get one of our Greek salad pitas recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
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GREEK SALAD PITAS - DANIELLE GERVINO

Greek Salad Pitas. I always have a hard time with lunch ideas, so when I find a good one, I stick with it! These easy Greek salad pitas are one of my favorites. You can have them vegetarian or add grilled chicken; whatever you prefer. I like to prep ahead most of the ingredients ahead of time, so when it comes time to make everything, it’s just a matter of …
From daniellegervino.com

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GREEK SALAD PITA POCKET - ALL INFORMATION ABOUT HEALTHY ...

Greek Salad Pita Pockets - Food Lion top www.foodlion.com. Enjoy a fresh Greek salad tucked into a warm pita round as an easy lunch or dinner rated 2 stars by Guiding Stars. Ingredients 4 whole grain pita rounds Salt and pepper to taste 1 teaspoon Food Lion oregano 1 tablespoon Food Lion extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons Food Lion fresh …
From therecipes.info

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GREEK SALAD PITAS WITH HUMMUS RECIPES

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill. Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.
From tfrecipes.com

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GREEK SALAD PITA RECIPE - ALL INFORMATION ABOUT HEALTHY ...

Greek Salad Pitas Recipe: How to Make It - Taste of Home new www.tasteofhome.com. 1/8 teaspoon salt 1/8 teaspoon pepper 4 lettuce leaves 4 pita pocket halves Directions In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper.
From therecipes.info

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