For the salad:

  • 2 pita breads
  • 2 cups chopped romaine lettuce
  • 1 large tomato, chopped
  • 2 sprigs of fresh mint, trimmed and leaves thinly sliced
  • 2 ounces of feta, crumbled or cut in to slices
  • 1/4 cup kalamata olives
  • Optional: garnish with dried red chilli flakes 

For the Tzatziki:

  • 1/2 (8 ounce) container plain yogurt
  • 1/2 cucumbers - peeled, seeded and diced
  • 1-1/2 teaspoons olive oil
  • 1/8 lemon, juiced
  • salt and pepper to taste
  • 3/4 teaspoon chopped fresh dill


  1. In a small bowl, whisk together the ingredients for tzatziki and let it sit while you make the salad.

  2. In a medium bowl, combine chopped romaine lettuce, tomato, feta and mint and toss well to combine. Open pita bread to make pockets and stuff with the feta and olive salad, just before serving top with tzatziki sauce, alternatively you can toss the salad with the tzatziki sauce before stuffing the pita.

PREP TIME: 10 min
TOTAL TIME: 20 min