These Creamy Feta and Veggie Pitas are packed with fresh garden veggies and soft, creamy feta cheese. Everything is tossed in a simple oil and vinegar dressing, allowing the vegetables to shine. These pitas can be enjoyed for lunch with a side of chips or fries, or served as a light, end-of-summer dinner.
Creamy Feta and Veggie Pita Recipe Ingredients
- Pitas – I wanted to use pita bread that could be cut in half and stuffed with the salad mixture. Unfortunately, I couldn’t get that kind of pita, and mine was more like a flatbread, but they still worked great. I like to cook my pita in a frying pan with some olive oil and soy sauce to add extra flavor.
- Feta Cheese – I used a block of feta cheese, which was creamy and easy to mix into the salad. You can also use crumbled feta, but I find it’s usually not as soft as the block. Vegan feta cheese can also be used.
- Cucumber – You all know how much I love cucumbers in salads! I usually use hothouse or English cucumbers because they have thin skin and their seeds are smaller. I also find them to be sweeter in flavor, which I like.
- Red Pepper – I felt that green pepper might be a bit overpowering for this salad, so I went with red. Red bell peppers are sweeter and more mild in taste and go great in Greek-inspired recipes. Yellow or orange also works well.
- Tomatoes – I had some yellow and red cherry tomatoes from my garden, and the combo was delicious! You can use whatever kind of tomatoes you like. If using larger tomatoes, cut them into smaller, bite-size pieces before adding them in.
- Red Onion – I love red onion because it has a nice sharpness that balances out the creamy feta cheese. It also adds a nice color. You can use whatever onion you prefer.
- Fresh Herbs – I used chopped fresh parsley because that’s what I had on hand, but any kind of fresh herb will do. Basil would be great as well.
- Dried Oregano – Dried oregano reminds me of Greek food, so it was a nice addition to the other fresh flavors.
- Olive Oil – I happened to have a kalamata olive oil on hand that I bought from Trader Joe’s a while ago. I wouldn’t say it really added a kalamata flavor but it definitely tasted good. You can also use regular extra virgin olive oil.
- Vinegar – I used red wine vinegar for this recipe because it’s the vinegar I use in most of my Greek/Mediterranean-inspired recipes. It has a nice tang and goes well with fresh veggies.
- Salt and Pepper
How To Make These Easy Feta and Veggie Pita Wraps
- Dice your veggies into small, bite-size pieces and add them to a large bowl. Next, add in the feta cheese, oil, vinegar, dried oregano, fresh herbs, and salt and pepper. Mix the salad together until fully combined. I like to mash up the feta chunks as much as I can so it creates a really creamy dressing.
- Heat up your pita bread, if desired. I like to heat a pan over medium heat and add a couple of teaspoons of olive oil. Add the pita into the pan and cook for about 2 minutes on both sides, until pita is getting browned and a little crispy. Next, add a couple of teaspoons of soy sauce right onto the pita, flip it over, and cook for another 20 seconds or so.
- Assemble your pita wraps. Place the cooked pita onto a plate or cutting board and top with a couple of large spoonfuls of the salad mixture. Fold the pita up using your hands, and enjoy! They can get a little messy, but that’s OK!
Creamy Feta and Veggie Pita Recipe Frequently Asked Questions
- Can these pitas be made gluten-free? Yes, just use gluten-free pita bread. You should be able to find GF pita bread in the freezer section at most grocery stores these days.
- Is this recipe vegan? No, I did use diary feta cheese, but you can easily make it vegan by using a vegan feta cheese substitute.
- How many pitas does this recipe make? It makes two large pita wraps.
- How long do leftovers last? If stored in an airtight container, salad leftovers should last about 4 days in the refrigerator. I recommend storing the pita bread separately.
- What should be served with these pitas? You can serve them with a side of chips, fries, or veggies.
- Can hummus be added to these pita wraps? Of course! If adding hummus, I recommend spreading a thin layer onto the pita before adding the veggies.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Veggie Packed Summer Recipes?
Three Bean Salad with Basil Vinaigrette
Summer Tortellini Salad with Garlic Herb Dressing
Greek Salad Lettuce Wraps with Hummus
Zucchini Chickpea Quinoa Salad
Print
Creamy Feta and Veggie Pitas
- Total Time: 20 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
These Creamy Feta and Veggie Pitas are packed with tons of fresh garden veggies and soft, creamy feta cheese. Everything is tossed with a simple oil and vinegar dressing, which allows the vegetables to really shine. These pitas can be enjoyed for lunch with a side of chips or fries, or for a light end of summer dinner.
Ingredients
Scale
- 1 cup thinly sliced cucumber, I like to cut the cucumber into quarters and then thinly slice each quarter
- 1 small red bell pepper, diced
- 1 cup cherry tomatoes, sliced in half if they are on the large side
- 1/3 cup diced red onion
- Heaping 1/2 cup crumbled feta cheese, I prefer to use a block of feta for this recipe because it tends to be softer and more easily incorporated in the to salad
- 1/4 cup chopped fresh herbs, such as parsley or basil
- 1/4 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil, or more if needed
- 1 tablespoon red wine vinegar, or more if needed
- Salt and black pepper, to taste
- 2 large pitas
Instructions
- Dice up all your veggies into small, bite size pieces and add them to a large bowl. Next, add in the feta cheese, oil, vinegar, dried oregano, fresh herbs and salt and pepper. Mix salad together until fully combined. I like to mash up the feta chunks as much as I can so it creates a really creamy dressing.
- Heat up your pita bread, if desired. I like to heat a pan over medium heat and add a couple teaspoons olive oil. Add the pita into the pan and cook for about 2 minutes on both sides, until pita is getting browned and a little crispy. Next, add in a couple teaspoons of soy sauce right onto the pita, flip over and cook for another 20 seconds or so.
- Assemble your pita wraps. Place the cooked pita onto a plate or cutting board and top with a couple large spoonfuls of the salad mixture. Fold pita up, using your hands, and enjoy! They can get a little messy, but that’s ok!
Notes
If you want to add some extra protein to these pita wraps, you can add in chickpeas to the salad, or spread the pita with hummus before adding the veggies on.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: Greek Inspired
Leave a Reply