These Greek pita sandwiches are loaded with veggies and feta cheese, topped with homemade yogurt sauce, and filled with flatbread.
Movement costs a lot of energy. We’re moving just two blocks away and it feels like our entire lives are being uprooted as we try to plan the process of renovating and moving the home. It’ll all be over in a few weeks (well, at least we’ll have moved), but the process seems to be dominating most of our time lately. We can only imagine traveling across the country (California) like our friend Erin, or around the world (the Philippines!) like our friends Lindsay and Bjork.
Amidst all this we are enjoying the summer, especially its bounty of tomatoes, cucumbers and peppers that are now everywhere in the markets and in our garden.
Here’s a meal we made for Alex’s brother and family when they were visiting town, cute little niece and nephew in tow. These Greek Pita Sandwiches were a hit with the whole crowd, even a 3 year old. It’s easy to prepare; It takes a few minutes to chop the veggies and toss the sauce together, but both components can be easily made ahead if you’re having fun.
It’s also a great lunchtime option for those of you looking for something more imaginative than the typical brown bag. Just be sure to take the necessary precautions when preparing your sandwich — since vegetables create moisture as they marinate, it’s important to squeeze out the extra “juice” before adding them to your sandwich to keep the pita from becoming soggy. We ask that you slide the veggies over the pita with a slotted spoon, then cover with the yogurt sauce.
What are your favorite easy summer dishes?
Tips for making these Greek Pita Sandwiches
These Greek sandwiches are a no-brainer, but there are a few things that make them truly spectacular:
Let the vegetables marinate– Yes, you can eat these Greek Pita Sandwiches right away, but the flavor is even better if you give the veggies 30 minutes to an hour to soak up the simple dressing.
Drain the vegetables before assembling the sandwiches— If you’re packing these pita sandwiches for lunch, I recommend draining the veggies with a slotted spoon before assembling your meal. This will prevent the flatbread from getting soggy before lunch.
Use whatever vegetables you have on hand—For this recipe, we used vegetables traditionally found in a Greek salad, but you can add more or less than we can! You can double the tomatoes, add olives, add lettuce – you can cook them however you like!
Looking for more Greek recipes?
This recipe is…
This Greek sandwich recipe is vegetarian.
The description
These Greek pita sandwiches are loaded with veggies and feta cheese, topped with homemade yogurt sauce, and filled with flatbread.
- 1 Cucumber
- 1/2 Red onion
- 2 cups halved cherry tomatoes
- 1 green pepper
- 1 can chickpeas
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ teaspoon kosher salt
- Ground fresh pepper
- ¾ cup crumbled feta cheese
- 1 tbsp chopped fresh dill (or substitute ½ teaspoon dried)
- 1 cup greek yogurt
- ½ teaspoon garlic powder
- Splash of white wine vinegar
- ¼ teaspoon kosher salt
- Ground fresh pepper
- 4 8-inch diameter whole wheat flatbreads, cut in half (or make your own)
- Peel the cucumber and cut into cubes. Finely chop the onion. Halve the cherry tomatoes. Chop the green pepper. Drain and rinse the chickpeas. Place all the vegetables in a bowl or airtight container (if prepared ahead).
- In the bowl with the vegetables, combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, ½ teaspoon kosher salt, and freshly ground pepper. Stir in ¾ cup feta cheese. Taste and adjust the flavors if desired. This mixture can be marinated a little if desired, or served immediately.
- If using fresh dill for the yogurt sauce, chop enough to make 1 tbsp. In a small bowl, combine 1 cup Greek yogurt, ½ teaspoon garlic powder, 1 tablespoon chopped fresh dill (or ½ teaspoon dried), some white vinegar, ¼ teaspoon kosher salt, and freshly ground pepper.
- Using a slotted spoon to remove excess liquid, transfer the salad mixture to the pita halves. Serve with a yoghurt sauce.
Remarks
Note: The vegetable mixture will collect moisture as it rests, so be sure to use a slotted spoon to transfer it to the sandwich to avoid a soggy pita.
- Category: main course
- Method: Raw
- Kitchen: Greek
Keywords: Greek pita, greek sandwich
