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Vegetable Pita with Tzatziki

Avocado, Feta and Green Salad Pita Sandwich

Bring a fresh green salad to life by serving it inside a whole wheat pita pocket with avocado, feta cheese and homemade Tzatziki sauce.
5 from 1 vote

Ingredients

For the Pita Salad Sandwich:

  • 2 pieces of whole wheat pita pocket bread cut in half
  • 1 avocado cut in half lengthwise, seed removed, meat scooped out with a spoon and cut into 1/2 thick slices
  • 1/2 cup crumbled feta cheese
  • 1/2 of a whole cucumber, skin on sliced widthwise into thin slices
  • 1/2 cup shredded (or thinly sliced) green cabbage
  • 1/2 cup shredded (or thinly sliced) purple (red) cabbage
  • 1/2 of a red bell pepper stem and seeds removed, sliced
  • 1 medium size tomato sliced
  • 1/2 cup arugula

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 of a whole cucumber, peeled cut in half lengthwise, hollow out the seeds in the middle with a spoon, and dice the cucumber
  • 1 tablespoon fresh chopped dill
  • 1/2 teaspoon diced garlic
  • 1 teaspoon fresh lemon juice
  • 2 dashes salt or to taste
  • 2 dashes ground black pepper

Instructions

For the Pita Salad Sandwich:

  • Carefully open each half of pita bread so that a pocket forms. The bread tends to be delicate so be careful that it doesn’t tear. 
  • On the inside of the pita pockets, add the avocado, tomatoes, feta cheese, cucumber, red bell pepper and both cabbages.  Top with arugula.  Set aside.

For the Tzatziki Sauce:

  • In a medium size bowl, add yogurt (if using regular yogurt, strain out the excess liquid), diced cucumber, garlic, dill, and lemon juice. 
  • Stir together, and add salt and pepper to taste.
  • For Serving - Top the pita sandwich with Tzatziki Sauce and serve. 
  • Serve with a side of arugula topped with the leftover vegetables and Tzatziki Sauce.