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In the world of quick, nutritious meals, Mini Greek Salad Pita Pockets stand out as a delightful and refreshing option. This recipe not only offers ease of preparation but also bursts with flavor and nutrition, making it the ideal choice for lunch, snacks, or light dinners. The harmonious blend of vibrant, fresh vegetables, tangy feta cheese, and the briny goodness of Kalamata olives, all nestled within warm whole wheat pita bread, creates a culinary experience that is both satisfying and health-conscious.

Mini Greek Salad Pita Pockets

Discover the joy of Mini Greek Salad Pita Pockets, a deliciously healthy meal that's perfect for any occasion. Packed with vibrant vegetables like cucumbers and tomatoes, briny Kalamata olives, and creamy feta cheese, all nestled in warm whole wheat pita bread, these pockets are easy to make and full of flavor. Learn how to whip up this nutritious dish that embraces the Mediterranean lifestyle while enjoying its numerous health benefits. Perfect for lunch, snacks, or light dinners!
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Ingredients
  

4 small whole wheat pita breads

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Prepare the Salad: In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley. Gently toss these ingredients together until well mixed.

    Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning according to taste.

      Dress the Salad: Pour the dressing over the salad mixture and gently toss again to ensure everything is well coated with the dressing. Let it sit for about 10 minutes to allow the flavors to meld.

        Prepare the Pitas: While the salad is resting, gently warm the pita breads in a dry skillet over medium heat for about 1 minute on each side, or until they are soft and pliable.

          Assemble the Pita Pockets: Cut each warmed pita in half to create pockets. Carefully open each half and stuff it with the Greek salad mixture.

            Serve: Arrange the stuffed pita pockets on a serving platter. Serve immediately and enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 mini pockets