Best Greek Pita Salad Recipes

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK SALAD PITA SANDWICHES

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.

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED PITA WITH GREEK SALAD

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.

GRILLED LAMB WITH GREEK SPINACH PITA SALAD

Steps:

• To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
• Heat your grill to high.
• Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
• While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
• To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
• Top each pita with some of the salad and top with several slices of the lamb.

GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS

Steps:

• Preheat the grill to medium and lightly brush the grate with oil.
• Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
• Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
• Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
• For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

GREEK SALAD PITA SANDWICH

Steps:

• In a large bowl whisk the first 4 ingredients until well blended.
• Add next 4 ingredients and toss to combine.
• Season salad with salt and pepper.
• Carefully open pita breads at cut end.
• Fill each with salad.
• Serve immediately.

GREEK SALAD PITA SANDWICHES

Steps:

• Whisk olive oil and red wine vinegar in a large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes and parley into the dressing. Stir in feta cheese. (Salad can be made 2 days ahead -- cover and chill.).
• Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

GREEK SALAD PITA SANDWICHES

Steps:

• Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.

GREEK GRILLED PITA SALAD

Steps:

• Preheat the grill.
• In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
• Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
• Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

GREEK SALAD PITA WRAP

Steps:

• Preheat oven to 375 degrees. Stir together yogurt, lemon zest, and garlic. Arrange pitas on a baking sheet; bake until warmed and pliable, about 3 minutes.
• Toss together lemon juice, cucumbers, tomatoes, onion, feta, olives, and parsley. Divide yogurt mixture among pitas, and spread. Divide salad mixture among pitas; roll to close. Wrap in parchment to secure.

GREEK CHICKEN SALAD ON PITA CHIPS

Steps:

• Add chicken to a large bowl and stir in celery, olives, sundried tomatoes, and feta.
• In a small, separate bowl, whisk KRAFT Mayo and GOOD SEASONS Greek Salad Dressing Mix together.
• Add this to the chicken mixture and stir until everything is well coated. Cover and place in refrigerator for 2 hours (this helps the flavors blend together!)
• When ready to serve, remove from fridge and either place in a serving dish surrounded with pita chips or top individual pita chips with a tablespoon of chicken salad mixture.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

GREEK PITA SALAD

Steps:

• Preheat oven to 350 degrees F. Place rack in middle of oven.
• In a sieve, sprinkle cucumber with a pinch of salt, let drain for 20 minutes, and pat dry.
• Put pita pieces in a large baking pan, drizzle with 2 tblsps olive oil, toss to coat, season with salt and bake, shaking pan occasionally, for 20-22 minutes, or until golden-brown and crisp.
• Check on them after the first 15 minutes to make sure they're browning evenly and re-distribute. Let cool slightly.
• In a large bowl, whisk together oil, lemon juice and garlic. Season to taste. Whisk until emulsified.
• Stir in bell pepper, tomato, onion, feta, parsley, mint, pita pieces and cucumber, and season to taste. Toss salad to combine well.
• Distribute between two large plates, sprinkle with sumac, if using and serve immediately.

GREEK SALAD PITA POCKETS FOR TWO

Steps:

• Mix together all the ingredients, except the hummus and bread, in a bowl until well combined. Spread 2 tablespoons of hummus inside each pita and fill with equal amounts of the filling to serve.