Greek Salad with Hummus Pita Pockets
This fresh and flavorful Greek-inspired salad is filled with crisp vegetables, buttery olives, creamy avocado, feta, and fresh dill, all tossed in a homemade red wine vinaigrette. My favorite way to serve it is stuffed inside a warm pita lined with hummus. It’s simple, colorful, and perfect for feeding a crowd!
I made this for Salad Club and it fed 10 adults!
Servings: 10
Prep time: 20 minutes
Cook time: None
Ingredients
Greek Salad
2 pints cherry tomatoes, halved
2 English cucumbers, diced
1 cup Castelvetrano olives, pitted and halved
1 cup Kalamata olives, pitted and halved
2 avocados, diced
½ red onion, finely diced
1 cup crumbled feta cheese
¼ cup fresh dill, chopped
2 cans (15 ounces each) garbanzo beans, drained and rinsed
Red Wine Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons honey
½ cup red wine vinegar
1 teaspoon dried oregano
1 garlic clove, finely grated
½ cup olive oil
Salt and pepper, to taste
For Serving
10 pita breads https://www.bergbakes.com/post/pita-bread
Hummus, for spreading inside the pitas
Method
Make the Dressing
In a small bowl or jar, combine the Dijon mustard, honey, red wine vinegar, oregano, grated garlic, salt, and pepper.
Slowly whisk in the olive oil until the dressing is smooth and well combined. Alternatively, add everything to a jar with a lid and shake until emulsified.
Taste and adjust the seasoning as needed.
Make the Greek Salad
Wash and prepare all the vegetables. Halve the cherry tomatoes, dice the cucumbers and avocados, and finely chop the red onion and fresh dill.
In a large serving bowl, combine the tomatoes, cucumbers, Castelvetrano olives, Kalamata olives, red onion, feta, fresh dill, and drained garbanzo beans.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Add the diced avocado just before serving and gently fold it into the salad.
Assemble the Pita Pockets
Warm the pita bread slightly to make it soft and easy to fill.
Spread a generous layer of hummus inside each pita pocket.
Spoon the Greek salad into the hummus-lined pita and serve immediately!
Notes
Olives: I love using a combination of Castelvetrano and Kalamata olives. The Castelvetrano olives are mild and buttery, while the Kalamata olives add a delicious salty flavor.
Make ahead: The dressing can be prepared a few days in advance and stored in the refrigerator. You can also chop most of the vegetables ahead of time, but wait to add the avocado and dressing until serving.
Hummus: Don’t skip the hummus-lined pita! It adds a creamy texture and makes this salad feel like a complete meal.
For a crowd: This recipe is perfect for gatherings or Salad Club. Serve everything in a large bowl with warm pitas and hummus on the side so everyone can build their own.
Leftovers: Store the salad in an airtight container in the refrigerator for up to 2–3 days. For the best texture, keep the dressing and avocado separate until serving.
