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
