Best 8 Greek Salad Pitas With Hummus Recipes

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Indulge in the vibrant flavors of the Mediterranean with our tantalizing Greek Salad Pitas with Hummus. These delightful pita pockets are bursting with fresh, crisp vegetables, tangy feta cheese, and a creamy hummus spread, all wrapped in warm, fluffy pita bread. Each bite is a symphony of textures and tastes that will transport you to the sunny shores of Greece.

Our carefully curated collection of recipes provides you with a step-by-step guide to crafting these delectable pitas. From the zesty Greek salad to the velvety hummus and the soft pita bread, we've got you covered. Whether you're a seasoned chef or a culinary novice, our recipes are designed to make the cooking process enjoyable and effortless.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK SALAD HUMMUS BOARD



Greek Salad Hummus Board image

This Greek Salad Hummus Board is an unbelievably flavor-packed appetizer + it's SO easy to make! It starts with a base of the creamiest hummus, and ends with loads of fresh herbs, arugula, cucumber, cherry tomatoes, red onion, red bell pepper, and cubes of feta cheese. It's refreshing, full of texture, and amazingly delicious with some grilled pita!

Provided by Molly | Spices in My DNA

Categories     Appetizer     Snack

Number Of Ingredients 23

1 (15.5 oz) can chickpeas, drained, rinsed, and peeled*
1/3 cup tahini*
zest of 1/2 a lemon
juice of 1 lemon
2 cloves garlic
1/2 teaspoon salt
a few cracks of freshly ground black pepper
1/2 cup extra virgin olive oil
2-4 tablespoons ice water
1 cup arugula
a handful of microgreens*
1 teaspoon extra virgin olive oil, plus extra for serving
a squeeze of lemon
1/2 cup diced cucumber
1/3 cup cherry tomatoes, quartered
1/3 cup cubed feta
1/4 cup diced red bell pepper
1/4 of a medium red onion, very thinly sliced
2 tablespoons chopped mint, plus extra leaves for garnish
2 tablespoons chopped flat leaf parsley
zest of 1/4-1/2 a lemon
a few pinches of flaky sea salt
grilled pita bread, for serving

Steps:

  • Add chickpeas, tahini, lemon zest, lemon juice, garlic, salt, and olive oil to a food processor. Blend until smooth. With the processor running, add the ice water, a tablespoon at a time, until hummus is super creamy, lighter in color, and thins out a little bit. Season to taste with additional salt and pepper if desired.
  • Add arugula and microgreens to a medium bowl. Add the olive oil and lemon juice and toss to combine.
  • Spread the hummus on a large platter or plate with a slight edge, into about 1/2'' thick layer. Top with the arugula salad. Sprinkle the cucumber, cherry tomatoes, feta, bell pepper, red onion, mint, and parsley evenly over the arugula and hummus. Zest 1/4-1/2 of a lemon over top, and drizzle with a little extra virgin olive oil. Sprinkle the whole thing with a couple pinches of flaky sea salt and garnish with mint leaves, if desired. Serve with grilled pita bread, pita chips, and your favorite dippers!

EASY GREEK SALAD WITH HUMMUS



Easy Greek Salad with Hummus image

Provided by Cheryl Mussatto, MS, RD, LD

Categories     Salad

Number Of Ingredients 14

3 cups bagged spring mix salad - arugula can also be used too
½ cup cherry tomatoes, (halved)
½ cup cucumber, (thinly sliced and halved)
1 tablespoon red onion, (chopped)
1/3 cup green pepper, (chopped)
½ cup Kalamata olives ( - buy already pitted olives)
½ cup canned chickpeas (Garbanzo beans)
½ cup feta cheese - crumbled or cubed, (whichever you prefer)
3/4 teaspoon salt
½ teaspoon pepper
¼ cup extra virgin olive oil
2 tablespoon red wine vinegar
¼ cup fresh parsley, (chopped)
1 teaspoon oregano, (dried or fresh)

Steps:

  • Combine all of the ingredients for the salad dressing in a small bowl and mix. Set aside until ready to use.
  • Toss the spring mix salad in a bowl with the tomatoes, cucumber, red onion, green peppers, Kalamata olives, and chickpeas, tossing gently to combine.
  • Pour the already prepared Greek Salad dressing over the salad, add the feta cheese and toss gently to combine.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

GREEK SALAD PITAS



Greek Salad Pitas image

Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

2/3 cup chopped seeded cucumber
2/3 cup chopped sweet red pepper
2/3 cup chopped tomato
2/3 cup chopped zucchini
1/4 cup crumbled feta cheese
2 tablespoons chopped ripe olives
2 teaspoons red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 pita pocket halves

Steps:

  • In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

Nutrition Facts :

FRIED FETA GREEK SALAD PITAS



Fried Feta Greek Salad Pitas image

These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1/2 cup pitted kalamata olives, sliced
4 Persian cucumbers, sliced into coins
1 small red bell pepper, julienned
1 small red onion, julienned
2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving
1 tablespoon olive oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup (68 grams) all-purpose flour
1 large egg, beaten
1 cup (130 grams) panko breadcrumbs
One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)
Fluffy pita, store-bought or homemade, recipe follows, for serving
Store-bought hummus, for serving
Arugula, for serving
Greek yogurt, for serving
Torn fresh mint leaves, for serving
Hot sauce, for serving, if desired
1 1/2 cups (360 grams) warm water
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons instant yeast
3 tablespoons (45 grams) olive oil
1 1/2 teaspoons kosher salt
3 3/4 cups (450 grams) bread flour, plus more for dusting
Neutral oil or cooking spray, for the bowl

Steps:

  • Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
  • For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
  • Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
  • To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
  • In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
  • Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
  • Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
  • With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

GREEK SALAD PITAS WITH HUMMUS



Greek Salad Pitas With Hummus image

Very light and yet filling at the same time. I just put these together the other day, so all of the ingredient amounts are approximate. You could add any number of things to the salad that you like (bell peppers, red onion, etc.). Also, my pitas were thin and large. If you use thicker and/or smaller pitas, obviously you won't fit as much in each portion. The hummus really adds character to these sandwiches (and also a little protein). Enjoy!

Provided by 2hot2handle

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups mixed salad greens
2 medium tomatoes, diced
1/2 cucumber, peeled and thinly sliced
12 kalamata olives, pitted and sliced in half
2 ounces feta cheese
1 tablespoon vinaigrette dressing (of your choice)
3 tablespoons hummus
1 whole wheat pita bread (large size, or use 2 small size)

Steps:

  • Toss together first six ingredients in a medium bowl.
  • Cut the pita in half. Open each half gently with a knife and toast them slightly (you want it to be a little firm but not crispy). Spread each pita half with 1.5 tablespoons of hummus. Then stuff each pita half with as much of the salad as you can fit. Enjoy!
  • Eat any leftover salad. :-).

GREEK SALAD WITH HUMMUS AND PITA



Greek Salad With Hummus and Pita image

A salad fit for Zeus himself!⠀⠀⠀⠀⠀⠀⠀⠀⠀A classic, Greek Salad needs it's fair share of praise. It's fresh, crunchy, juicy and salty, and can hold up to big bold...

Provided by Jordan and Hayley Finewax

Time 20m

Yield 3

Number Of Ingredients 12

2 Romaine lettuce heads, chopped
1 large cucumber, chopped
1 large red pepper, chopped
10 oz/300g of tomatoes on the vine, halved
Handful of dried and pitted black olives, sliced
4 oz./100g of greek feta, crumbled
3 tbsp olive oil
1 tbsp lemon juice, about 1/2 of a lemon
1 tbsp red wine vinegar
1 tsp honey
1 clove of garlic, minced
1/2 tsp dried oregano

Steps:

  • Whisk all dressing ingredients in small bowl/measuring cup.
  • Chop all vegetables and feta.
  • Toss vegetables and feta with dressing.
  • Serve with favourite hummus and pita.
  • Top hummus with olive oil and sumac if using.
  • Enjoy!

GREEK SALAD PITA SANDWICHES



Greek Salad Pita Sandwiches image

Provided by Kristen Williams

Categories     Sandwich     Leafy Green     Tomato     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Back to School     Lunch     Feta     Cucumber     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

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 PITA WITH GREEK SALAD



Grilled Pita with Greek Salad image

Categories     Bean     Cheese     Citrus     Dairy     Garlic     Herb     Olive     Tomato     Vegetable     Vegetarian     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

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.

Tips:

  • Choose fresh, ripe vegetables. This will ensure that your salad is flavorful and crisp.
  • Use a good quality olive oil. This will add a rich, fruity flavor to your salad.
  • Don't overdress the salad. A little olive oil and vinegar is all you need to bring out the flavors of the vegetables.
  • Serve the salad immediately. This will prevent the vegetables from wilting.
  • If you're making the salad ahead of time, store the dressing separately and add it just before serving.
  • Garnish the salad with fresh herbs, such as oregano or basil. This will add a pop of color and flavor.

Conclusion:

Greek salad pitas with hummus are a delicious and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also great for packing in a lunch box. The combination of fresh vegetables, flavorful hummus, and warm pita bread is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give these Greek salad pitas with hummus a try.

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