Ingredients
Vegetables
- 1 cup thinly sliced cucumber (quartered then thinly sliced)
- 1 small red bell pepper, diced
- 1 cup cherry tomatoes, halved if large
- 1/3 cup diced red onion
Cheese & Herbs
- Heaping 1/2 cup crumbled feta cheese (preferably block feta for softness)
- 1/4 cup chopped fresh herbs (such as parsley or basil)
- 1/4 teaspoon dried oregano
Seasonings & Oils
- 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 teaspoons olive oil (for heating pita)
- 2 teaspoons soy sauce (optional for pita seasoning)
Other
- 2 large pitas
Instructions
- Prepare the vegetable and feta salad: Dice all the vegetables into small, bite-sized pieces and combine them in a large bowl. Add the crumbled feta cheese, extra virgin olive oil, red wine vinegar, dried oregano, chopped fresh herbs, salt, and black pepper. Mix everything thoroughly, mashing the feta as much as possible to create a creamy dressing that coats the veggies evenly.
- Heat the pita bread: Warm a pan over medium heat and add a couple of teaspoons of olive oil. Place the pita bread in the pan and cook for about 2 minutes on each side until the pita is golden brown and slightly crispy. Optionally, drizzle a couple of teaspoons of soy sauce onto the pita, flip it over, and cook for another 20 seconds to infuse additional flavor.
- Assemble the pita wraps: Remove the cooked pita from the pan and place it on a plate or cutting board. Spoon several large spoonfuls of the creamy veggie and feta salad onto the pita. Fold the pita using your hands into a wrap and enjoy immediately. Be prepared for a slight mess as the creamy filling may ooze out.
Notes
- Use block feta cheese for a softer texture that blends well with the salad.
- Adjust olive oil and vinegar quantities to your taste or salad consistency preference.
- Heating pita in the pan with olive oil and soy sauce adds a delicious crispy and savory element.
- This recipe is best enjoyed fresh; leftovers can be stored separately but are not recommended for reheating as the pita may lose its crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
