Pita Sandwiches

These Greek pita sandwiches are topped with a homemade yogurt sauce and stuffed into pita bread with veggies and feta cheese.
Prep Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: Greece
Keyword: cucumber, feta cheese, yogurt
Servings: 4


  • 1 cucumber
  • ½ red onion
  • ½ cup halved cherry tomatoes
  • 1 green bell pepper
  • 1 can chickpeas
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp kosher salt
  • Fresh ground pepper
  • ¾ cup crumbled feta cheese
  • 1 tsp chopped fresh dill
  • 1 cup yogurt
  • ½ tsp garlic powder
  • Splash white wine vinegar
  • ¼ tsp kosher salt
  • 4 8-inch diameter whole wheat pita breads, halved


  • Peel the cucumber and dice it. Thinly slice the onion.
  • Cut the cherry tomatoes in half. Dice the green pepper.
  • Drain and rinse the chickpeas. Place all vegetables in a bowl or an airtight container
  • To the bowl with the vegetables, add 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon kosher salt and fresh ground pepper pepper.
  • Stir in 3/4 cup feta cheese. Taste, and adjust flavors if desired. This mixture can marinate for a bit if desired, or serve immediately.

For the yogurt sauce

  • Chop the dill, enough for 1 tablespoon.
  • In a small bowl, mix together 1 cup yogurt, 1/2 teaspoon garlic powder, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried), a splash white wine vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper.
  • Using slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. Serve with yogurt sauce.

Photo credit and inspiration:  acouplecooks.com