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Culinary Explorer
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Greek Salad Pita
Created by
The beloved Greek salad tucked into warm, charred pita: ripe summer tomatoes, crisp cucumber, briny Kalamata olives, and generous crumbles of feta dressed simply with oregano and good olive oil.
Sandwiches & Wraps
Greek
Weeknight
Quick Meal
Picnic
15 min
Active Time
2 min cook•17 min total
Yield4 pitas
AGreek salad does not need a recipe. It needs a farmer. Find someone growing tomatoes that smell like summer and taste like the sun concentrated itself into fruit. Find a cucumber with actual crunch. Find feta made from sheep's milk that crumbles into rich, salty pieces. Then do almost nothing.
Tucking this salad into warm pita turns it into something you can eat standing at the counter, walking through the garden, or sitting on a blanket at the park. The bread catches the juices. The warm pita against the cool vegetables makes every bite interesting. It is honest food, the kind of thing you throw together when the market has given you everything you need.
Every meal is a meaningful choice. This one says you believe good bread and ripe tomatoes are enough. They are.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
pita breads
Quantity
4
preferably fresh from a local bakery
ripe tomatoes
Quantity
1 pound
cut into rough chunks
cucumber
Quantity
1 medium
partially peeled and cut into half-moons
red onion
Quantity
1/2 small
sliced paper-thin
Kalamata olives
Quantity
1/2 cup
pitted and halved
good feta cheese
Quantity
6 ounces
crumbled into large pieces
extra-virgin olive oil
Quantity
1/4 cup, plus more for drizzling
red wine vinegar
Quantity
1 tablespoon
dried oregano
Quantity
1 teaspoon
preferably Greek
fine sea salt
Quantity
to taste
black pepper
Quantity
to taste
freshly ground
fresh mint leaves (optional)
Quantity
small handful
torn
| Ingredient | Quantity |
|---|---|
| pita breadspreferably fresh from a local bakery | 4 |
| ripe tomatoescut into rough chunks | 1 pound |
| cucumberpartially peeled and cut into half-moons | 1 medium |
| red onionsliced paper-thin | 1/2 small |
| Kalamata olivespitted and halved | 1/2 cup |
| good feta cheesecrumbled into large pieces | 6 ounces |
| extra-virgin olive oil | 1/4 cup, plus more for drizzling |
| red wine vinegar | 1 tablespoon |
| dried oreganopreferably Greek | 1 teaspoon |
| fine sea salt | to taste |
| black pepperfreshly ground | to taste |
| fresh mint leaves (optional)torn | small handful |
Equipment Needed
- •Large mixing bowl
- •Sharp knife
- •Tongs for charring pita
Instructions
- 1
Choose your tomatoes
Start with the tomatoes. They should be heavy for their size, fragrant at the stem end, and yield slightly when pressed. Cut them into rough, generous chunks over a bowl to catch the juices. These juices are flavor. Do not lose them.
Out of season, skip this recipe entirely or use cherry tomatoes from a local greenhouse. A mealy winter tomato will ruin everything. - 2
Prepare the vegetables
Run a vegetable peeler down the cucumber in strips, leaving some skin for color and crunch. Cut into half-moons about a quarter inch thick. Slice the red onion as thin as you can manage. Soak the onion slices in ice water for five minutes if you want to gentle their bite.
- 3
Assemble the salad
Combine tomatoes and their juices, cucumber, drained onion, and olives in a large bowl. Add the olive oil, vinegar, oregano, and a good pinch of salt. Toss gently. Taste. The dressing should be bright but not sharp. Adjust with more oil if needed. Scatter the feta over the top but do not toss again. The cheese should stay in distinct pieces.
- 4
Warm the pita
Warm the pita directly over a gas flame for about thirty seconds per side, turning with tongs, until soft and pliable with a few char marks. No gas burner? A dry skillet over high heat works. A microwave works but gives you no character. The bread should be warm and flexible, not crisp.
Fresh pita from a bakery or Middle Eastern market will be softer and more pliable than supermarket versions. The difference is worth seeking out. - 5
Fill and serve
Cut each pita in half or slice off the top third to create a pocket. Spoon the salad mixture inside, making sure each pita gets tomatoes, cucumber, olives, and good chunks of feta. Drizzle a little more olive oil over the filling. Tear the mint and scatter it on top. Serve immediately while the bread is still warm against the cool, bright salad.
Chef Tips
- •Buy your feta from a cheese shop or the deli counter where it sits in brine, not the pre-crumbled packets. The texture and flavor are incomparable.
- •Greek oregano has a sharper, more pungent character than Italian oregano. Look for it at Mediterranean markets or order from a spice merchant who knows the difference.
- •If your tomatoes are truly perfect, you need less vinegar. Taste as you go. The tomato's natural acidity should lead.
- •This salad does not hold. The tomatoes weep, the pita softens. Make it when you are ready to eat it.
Advance Preparation
- •Vegetables can be cut and stored separately, covered and refrigerated, up to four hours ahead. Do not combine or dress until serving.
- •Pita is best warmed just before serving. There is no make-ahead for warm bread.
Frequently Asked Questions
Nutrition Information
1 serving (about 310g)
Calories
450 calories
Total Fat
26 g
Saturated Fat
8 g
Trans Fat
0 g
Unsaturated Fat
17 g
Cholesterol
38 mg
Sodium
1095 mg
Total Carbohydrates
43 g
Dietary Fiber
3 g
Sugars
4 g
Protein
14 g
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