{Vegetarian} Middle Eastern Pita Sandwich Recipe

Classic Middle Eastern salads are folded into a pita to create a delicious and portable vegetarian meal.

Lemon, garlic and olive oil runs through my veins so it probably comes as no surprise when I tell you I could eat Middle Eastern/Lebanese/Syrian food every day of my life.

In fact, we eat a traditional Lebanese salad just about every evening with dinner.

Why buy salad dressing when you can use lemon juice,  garlic and olive oil?  Of course, that’s how my mom dresses salad and the lemon doesn’t fall far from the tree.

Speaking of lemon, garlic and olive oil – have you made my hummus yet? I’m confident Bobby Flay will receive a secret packet regarding our Hummus Throw Down any day now.

Today’s Middle Eastern Pita Sandwich is inspired by a local pita shop famous for their gyros and delicious toppings bar offering cucumber sauce, baba ghannoush, feta and more. Since they never give you enough hummus, I decided to create my own vegetarian version.

For extra flavor and nutrition, I added a little chopped fattoush-style tomato salad and a creamy cucumber yogurt mint sauce. Boom.

Your pita bread is waiting.

5.0 from 2 reviews
{Vegetarian} Middle Eastern Pita Sandwich Recipe
Prep time
Total time
Classic Middle Eastern salads are folded into a pita to create a delicious and portable vegetarian meal.
Recipe type: Vegetarian
Cuisine: Middle Eastern
Serves: 1
  • 1 large pita
  • 2 tablespoons hummus
  • ½ cup diced tomatoes
  • ½ cup diced cucumber
  • 1 teaspoon za'atar
  • 1 teaspooon olive oil
  • 2 tablespoons lemon juice
  • ½ cup plain low fat yogurt
  • 1 teaspoon dried mint
  • 1 clove garlic - grated
  • salt and pepper to taste
  1. Lay pita flat and spread hummus along the middle leaving space at the edges.
  2. In a small bowl, combine diced tomato with half of the cucumber (1/4 cup), za'tar, olive oil, half of the lemon juice (1 tablespooon) and salt/pepper to taste; spread on top of hummus in the pita.
  3. To create cucumber yogurt sauce, combine remaining ¼ cup cucumber, yogurt, dried mint, garlic and remaining 1 tablespoon of lemon juice in a small bowl. Season with salt/pepper to taste then drizzle on top of the tomato salad.
  4. Roll pita into a wrap and slice in half to serve.
Another option is to serve the salads on a big platter and use pita bread for dipping instead of creating a sandwich.
Nutrition Information
Serving size: 1 Sandwich Calories: 331 Fat: 9 g Saturated fat: 1.8 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 51.1 g Sugar: 10.3 g Sodium: 489 mg Fiber: 4.6 g Protein: 12.6 g Cholesterol: 3 mg



  1. says

    Oh, man…I’m sorry I ate lunch already! This sandwich looks so delicious!!! I have found the Udi’s gluten-free pizza crust makes a great sub for pizza, so I will be making this soon for sure!

  2. Liz DV says

    We love Sami’s, too. When we get to Eastown, we can never decide between Yesterdog and Sami’s! But your version will be much healthier for me :)

    • Liz DellaCroce says

      Oh I hope you like it!! It’s one of our favorite easy lunches and the little man loves it. :)

  3. says

    Pretty nice post. I just stumbled upon your blog and wished to mention that I’ve really enjoyed surfing around your blog posts. After all I’ll be subscribing for your rss feed and I am hoping you write once more soon!

    • Liz DellaCroce says

      So glad you found my blog!! Glad you’re enjoying my blog posts. Are you getting my daily feeds? I post 3 new recipes a week but I know Feedly has been having issues so I just want to make sure you’re not subscribed on there. Let me know!!

  4. KC says

    I just wanted to tell you how much I just LOVE your website, your recipes and how you write about your dishes. You certainly have a way of really pumping me up to cook!!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: