Aegean salad pitas

Smartpoints value per serving
Total Time
7 min
7 min
0 min
This 7-minute meal is a welcome change of pace from the standard Greek salad with a side of pita bread. Instead make a quick veggie-packed Greek salad and stuff it, with hummus, into a toasty pita. Added bonus—it’s easily packed for lunch at the office. To prevent the salad greens from wilting, make the sandwich in the morning no more than four to six hours before you plan on eating it. (You can complete step 1 the night before and finish making the sandwiches the next morning.) Use any hummus, such as original or roasted red pepper instead of the sun-dried tomato hummus, if you prefer.


plum tomato(es)

1 medium, chopped

English cucumber(s)

½ cup(s), or seedless cucumber, chopped

uncooked scallion(s)

1 medium, thinly sliced


1 Tbsp, fresh, chopped

fresh lemon juice

1 tsp

whole wheat pita(s)

1 small, (6-inch)

store-bought hummus

2 Tbsp, sun-dried tomato

mixed greens

1 cup(s), loosely packed Mediterranean-blend bagged salad

crumbled feta cheese

2 oz


  1. Combine the tomato, cucumber, scallion, dill, and lemon juice in a medium bowl; set aside.
  2. Split the pita bread crosswise to form 2 pockets. Spread 1 tablespoon of the hummus inside each pocket.
  3. Gently stir the salad greens and feta cheese into the tomato mixture. Spoon evenly into the 2 pita pockets. Serve at once or wrap in plastic wrap and refrigerate for up to 6 hours. Yields 1/2 stuffed pita per serving.

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