Grilled Greek Salad Pita
A delightful fusion of fresh vegetables and savory feta wrapped in warm pita bread, perfect for a quick weeknight dinner or a hearty lunch.
Ingredients
Main Ingredients
- 2 pieces bell peppers Any color of your choice
- 1 cup olives Use your favorite type
- 2 pieces tomatoes Chopped
- 1 piece onion Sliced
- 200 g feta cheese Can substitute with dairy-free cheese
Seasoning and Oil
- 1 tablespoon dried oregano
- 2 tablespoons olive oil Extra virgin is recommended
Pita
- 4 pieces pitas For serving
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- Slice the bell peppers, tomatoes, and onion.
- In a large bowl, mix the sliced vegetables with olives, oregano, and olive oil.
Cooking
- Spread the mixture evenly on a baking sheet and roast in the oven for about 20 minutes or until the vegetables are tender and the feta is golden.
- If necessary, desalinate the feta cheese by soaking it in water beforehand.
- Once roasted, remove the vegetables from the oven and let them cool for a bit.
- Fill each pita with the grilled veggie and feta mixture.
- Serve warm and enjoy!
Notes
Serve with a side of tzatziki sauce for added creaminess or pair with a Greek yogurt Caesar salad for a complete meal. Consider adding fresh greens before filling the pitas for extra crunch.