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    You will need


    4 Warburtons Wholemeal Pittas

    2 vine tomatoes, diced

    8 cm piece cucumber, diced

    Handful pitted Kalamata olives

    1 small red onion, finely chopped

    2 tbs extra virgin olive oil

    Few sprigs flat leaf parsley, roughly chopped

    Black pepper

    150g feta cheese


    For the tzatziki

    10cm piece cucumber

    150ml (small pot) Greek yogurt (full fat works best)

    ½ small clove garlic, crushed (optional)

    Large wedge of lemon

    Few sprigs fresh mint

    Pinch salt


    Extra lemon wedges to serve

    Make with

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    Make it

    | Serves 4

    1)  First make the tzatziki. Grate the cucumber onto a plate then sprinkle on a pinch of salt. Squeeze out most of the water using clean hands. Transfer the cucumber to a bowl and add the yogurt and garlic then squeeze in the juice of a wedge of lemon. Pick the mint leaves off the stalks and chop finely then stir into the yogurt mixture. Taste and check if it needs any more salt or lemon juice, adding just a touch more at a time. Set aside

    2)  In another bowl, gently toss together the tomato, cucumber, olives, onion, oil and parsley. Season with black pepper but no salt. Crumble in the feta and stir gently

    3)  Warm the pittas if you like then stuff with the Greek salad. Serve the tzatziki and lemon wedges on the side