Photo of Mediterranean salad pita pockets by WW

Mediterranean salad pita pockets

Points® value
Total Time
10 min
10 min
Who says salads have to come in a bowl? Pita pockets transform a tossed Greek-style mix into a portable meal packed with bright flavours of fresh dill, scallions, and lemon. We like plum tomatoes for these sandwiches because they’re less seedy—and therefore less watery— than beefsteaks or heirlooms. A schmear of hummus inside each pocket adds no-cook protein and further prevents the pita from turning soggy.


Plum tomato

2 medium, chopped

English cucumber

1 cup(s), seedless, chopped


2 medium, thinly sliced

Fresh dill

2 tbsp(s), chopped

Fresh lemon juice

2 tsp(s)

Whole wheat pita

2 item(s), (each 6 inches)

Plain hummus

4 tbsp(s), sun-dried tomato variety

Mixed greens

2 cup(s), loosely packed

Crumbled feta cheese

4 oz


  1. In a medium bowl, combine the tomatoes, cucumber, scallions, dill, and lemon juice.
  2. Split the pitas crosswise to form 4 pockets. Spread 1 tbsp of the hummus inside each pocket.
  3. Stir the greens and cheese into the tomato mixture. Divide the salad among the pita pockets. Serve immediately.
  4. Serving size: ½ stuffed pita