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My Favorite Greek Salad with Homemade Whole Wheat Pita Bread
5 from 30 votes

My Favorite Greek Salad with Homemade Whole Wheat Pita Bread

This recipe combines a classic Greek salad with a homemade whole wheat pita bread. The salad features grape tomatoes, cucumber, shallots, kalamata olives, and feta cheese, all marinated in a lemony, herb-infused dressing. The whole wheat pita is made from a yeast dough sweetened with honey, adding warmth and depth. Together, they create a satisfying meal with fresh vegetables and hearty bread.

Servings: 2
Course: Salad
Cuisine: Greek

Ingredients

dressing
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 2 garlic finely minced or pressed, cloves
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
salad
  • 2 shallot thinly sliced
  • 2 cups grape tomato halved or quartered
  • 1 cucumber peeled and chopped, seedless
  • 1 cup kalamata olives some sliced if desired, pitted
  • 8 ounces feta cheese
whole wheat pita
  • 1 cup water warm
  • 1 package, 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour plus extra for your workspace/kneading
  • 1/2 teaspoon salt
  • canola oil for brushing

Instructions

dressing
    Cup of Yum
  1. In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
salad
  1. In a large bowl, combine the shallots, tomatoes, cucumbers, olives and half of the feta. Pour the dressing over top and let the mixture marinate anywhere from 30 minutes to overnight. It’s SO delicious the longer it sits!
  2. You can east the salad like this (which I do often) or toss it with some butter lettuce or romaine for a bulkier “real” salad. When you’re serving the marinated salad, top with the remaining feta. Another option you can throw in is marinated artichoke hearts.
whole wheat pita
  1. Combine the water, yeast and honey in a bowl, stirring once to mix. Let it sit until foamy, about 10 minutes, then stir in the flour and salt. Stir until the dough comes together then use your hands to further bring it together – if it is super sticky, add a bit more flour (I usually add extra all-purpose when needed). Place the dough on a floured surface and knead it with your hands for above 5 minutes. I have kneaded it for a shorter amount of time and it’s been fine. Rub oil along the inside of a bowl and place the dough inside, then cover it and set it in a warm place so it can rise. Let it rise until doubled in size, about 1 1/2 hours.
  2. Place the dough back on the floured surface and knead a few times. If it’s still sticky, add a few sprinkles of flour with your hands and knead until it’s silky smooth. Cut the dough into 8 equal pieces. Roll each piece out as thinly as you can – we are talking super THIN.
  3. Heat a cast iron skillet over medium-high heat. Brush with a bit of canola (or another higher heat) oil. Place the thin dough round on the skillet and cook for 30 seconds, just until it starts to bubble. Flip it over and cook for 1 to 2 minutes, it should get puffy and have a few golden spots. Flip over and cook for another minute. Set aside and repeat.

Notes

  • The red wine vinaigrette dressing can be made ahead and stored for up to a week in the fridge.
  • The salad benefits from marinating between 30 minutes to overnight to fully develop flavors.
  • Serving the salad with butter lettuce or romaine adds volume and texture if desired.
  • Marinated artichoke hearts can be added for extra flavor variety.
  • For the pita, ensure the yeast mixture is foamy before mixing dough for best rise.