Caprese Salad Pita Pockets


For a fresh and flavorful lunch, try this yummy recipe! Tomatoes, fresh mozzarella cheese, cucumber, basil, and more make this dish delicious, and the pita pocket keeps it neat.

Caprese Salad Pita Pockets
Photo: Jason Donnelly
Total Time:
20 mins


  • 1 cup cherry or grape tomatoes, quartered

  • 4 ounce fresh mozzarella cheese, cubed

  • 1 cup coarsely chopped cucumber

  • ¾ cup mixed spring salad greens

  • ¼ cup fresh basil leaves

  • 2 tablespoon chopped green onion (1)

  • 1 tablespoon red wine vinegar or cider vinegar

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • 4 large whole wheat pita bread rounds, halved crosswise

  • Large soft lettuce leaves (such as butterhead, Boston, or bibb)


  1. In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, green onion, vinegar, oil, salt, and pepper.

  2. Line insides of pita halves with lettuce leaves. Spoon tomato mixture into pitas. If desired, wrap each pita in plastic wrap and chill for up to 2 hours before serving.

Nutrition Facts (per serving)

348 Calories
10g Fat
47g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 348
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 586mg 25%
Total Carbohydrate 47g 17%
Total Sugars 6g
Protein 16g
Vitamin C 16.5mg 83%
Calcium 434.2mg 33%
Iron 4mg 22%
Potassium 704mg 15%
Folate, total 181.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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