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Greek Salad Pita Sandwiches
Greek Salad Pita Sandwiches Eileen Goltz | Dairy
20 minutes 20 minutes
2 pitas

  • 2 pita breads
  • 1 small garlic clove, crushed
  • 4 teaspoons oil
  • 2 tomatoes, sliced
  • 1 red onion, thinly sliced into rings
  • ½ cup crumbled feta cheese
  • 1 can artichoke hearts, drained and chopped
  • 12 black olives
  • Salt and pepper, to taste
  • Freshly chopped oregano [optional]

  1. Open pita bread pockets. 
  2. In a small bowl, mix together oil and crushed garlic. Brush each pita bread with oil/garlic mixture.
  3. Stuff pita with 2 to 3 tomato slices. Garnish each pita bread with 3 red onion rings and half of feta cheese.
  4. Add remaining feta cheese, artichoke slices, and black olives, Add salt and pepper to taste
  5. Just before serving, sprinkle sandwiches with chopped oregano (optional)

If prepared ahead of time, wrap sandwiches into plastic wrap and refrigerate for up to 3 hours. Remove from refrigerator approximately 20 minutes before serving.