White Bean Heirloom Tomato Feta Pita Packs

Eastern Mediterranean mezze traditions shine in these portable pita packs, where lightly mashed white beans cradle juicy heirloom tomatoes and briny feta. Folded with cucumber, Kalamata olives, and basil, they make a fresh no-cook lunch ready in minutes.

Serves 4 · 15 min prep · 2 min cook

Estimate for one serving

• 355 cal
• 16g protein
• 42g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 1 can (15 oz) canned cannellini beans, rinsed and drained
• 2 cups heirloom tomatoes, diced
• 3/4 cup feta cheese, crumbled
• 1 cup English cucumber, diced
• 1/3 cup fresh basil, chopped
• 1/4 cup Kalamata olives, chopped
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 whole-wheat pita pockets
• 2 cups baby spinach or arugula

Instructions

1. 1In a medium bowl, lightly mash one-third of the white beans with a fork to create a creamy binder while leaving most beans whole for texture.
2. 2Add the remaining whole beans, diced heirloom tomatoes, cucumber, chopped olives, and basil; fold gently so the tomatoes stay chunky.
3. 3Drizzle in the olive oil and red wine vinegar, then sprinkle oregano, garlic powder, salt, and pepper; toss until everything is coated and glossy.
4. 4Fold in the crumbled feta last so it stays in distinct salty pockets rather than dissolving.
5. 5Warm the pita pockets briefly in a dry skillet over medium heat for 30 to 45 seconds per side until pliable, or microwave 10 seconds wrapped in a damp towel.
6. 6Split each pita carefully and line the inside with baby spinach or arugula for crunch and moisture protection.
7. 7Spoon the white-bean tomato mixture generously into each pocket, packing it firmly but not so full that it tears.
8. 8Wrap each stuffed pita in parchment or beeswax wrap if packing for work; the filling holds well for several hours at cool room temperature.
9. 9Serve with any extra filling on the side as a mini salad or spooned over leftover greens.
10. 10For variety, toast the pitas until lightly crisp and serve open-faced if you prefer knife-and-fork lunch.