New This Month

Under 30 Minutes

Greek Salad Pita Wrap

Thinly sliced cucumbers lend crunch to these portable wraps. Salty olives and feta, used in moderation, keep the classic salad tasty but healthy.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Raymond Hom

Source: Martha Stewart Living, August 2010


  • 1/2 cup reduced-fat (2 percent) plain Greek yogurt
  • 1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
  • 1/4 teaspoon finely grated garlic
  • 4 whole-wheat pitas
  • 2 small cucumbers, very thinly sliced crosswise
  • 1 cup grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 3 ounces reduced-fat feta cheese, crumbled (3/4 cups)
  • 1/3 cup pitted Kalamata olives, coarsely chopped
  • 1/3 cup coarsely chopped fresh flat-leaf parsley


  1. 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.

  2. 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.


Be the first to comment!