Greek Arugula & Feta Salad Pita Wraps
with Mozzarella, Tomato, Dill & Olives
- Milk
- Sesame
- Wheat
Crispy pita bread loaded with melted mozzarella takes this handheld Greek salad to the next level of deliciousness! You’ll pile on peppery arugula, juicy tomato, herbaceous dill, and briny olives and feta cheese to create these hearty vegetable-forward gyro-style wraps. Tangy balsamic glaze brightens this substantial salad that overflows onto your plate.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
2 unit
Pitas
(Contains: Sesame, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Tomato
½ teaspoon
Dried Oregano
5 teaspoon
Balsamic Glaze
¼ ounce
Dill
1 unit
Green Olives
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Lay out pitas on a flat work surface. Top with mozzarella and half the oregano (all for 4 servings).
• Heat a drizzle of oil in a large pan over medium heat. Add pitas (cheese sides up) and cook, covered, until bottoms are crispy and cheese melts, 3-4 minutes. (Depending on the size of your pan, you may need to work in batches.)
• While pitas cook, wash and dry produce. Roughly chop olives. Roughly chop dill. Halve tomato lengthwise; thinly slice into half-moons. Season with salt and pepper.
• In a large bowl, toss arugula, feta, and as many olives and as much dill as you like with a drizzle of olive oil, a pinch of salt, pepper, and balsamic glaze to taste (we started with half, then added a bit more).
• Once cheesy pitas are done cooking, divide between plates. Top with as many tomato rounds and as much salad as you like.
• Fold pita wraps in half. Serve with any remaining tomato rounds and any remaining salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Fresh and flavorful, with a nice mix of tastes. Some found it light and satisfying; others wanted more robust flavors.
- Ease of prep: Super easy and quick to put together. A few found the pita-melting step tricky; consider toasting separately.
- Suggestions: Try adding protein like shrimp or chicken for a heartier meal. Consider stuffing pita halves instead of wrapping for easier eating.
- Portions: Some found it light for dinner; others thought it perfect for lunch or a smaller meal.
- Tweaks: Experiment with additions like hummus, avocado, or lemon juice to boost flavor and satisfaction 🍋.
Reviews from our home cooks
Great, simple dish with flavors that all work perfectly together. (Full disclosure - I did them as stuffed pita halves instead of a wrap - baked the halves with mozzarella inside before stuffing). It was super light, yet totally satisfying and we had it for dinner instead of lunch.
This was good but I think I would try cutting the pitas into the salad. There was a lot of salad and it did not fit well in the pita. I liked the flavors and it was very easy to prepare but I kind of messy to eat as suggested.
The pita was so thick and soft! The salad was fresh and flavorful. A nice light meal. Would order again!
We LOVED this dish. We particularly loved the thicker pita bread. Will absolutely do this dish again (and again)
Liked this one. But not enough tomatoes. Balsamic was glaze was too sweet and it needs a good squeeze if lemon juice.
Stop calling it Greek when it is really a Greek-Italian infused recipe (lived a total of 12 years in both countries). Greeks would use black olives, no mozzarella, no arugula, no balsamic vinegar. It wasn't a bad combo, but the name is misleading.
This was good, but the oven part was too much. I ended up toasting the pita and just adding the cheese on the salad. It was pretty tasty. This meal didn't keep me full as long as I'd have liked. I wish there was more pita.
Pita bread was so thick it was hard to get the cheese to melt without making the bread hard so we ate it like a sandwich. Really good though!
It was pretty good but wasn't really a whole meal in my opinion. Almost closer to one of the add-on's.
This is fast and fine in general--just a note that the olives taste a LOT of the packet they come in. Not sure what is to be done about that--haven't been able to think of a solution on the recipient end. I seem to notice lately a couple of changes to reduce salt and oil in standby recipes, which is GREAT and saves us making the adjustments ourselves.
