Salat b'Pita (סלט בפיתה) is the plain-language order for a salad stuffed into pita: a fresh chopped or composed salad used as the filling itself rather than as a garnish around a protein. The angle is the salad as the whole sandwich. In most Israeli pita builds a salad rides alongside falafel, schnitzel, or shawarma, so when the salad is the filling the bread and dressing have to carry it, and the order lives or dies on how well the salad is cut, seasoned, and drained before it goes in.
The build is short and depends entirely on the salad chosen. The pita is fresh, opened into a pocket, often warmed and sometimes brushed with tahini or hummus on the inside wall to add body and to seal the bread against moisture. Then the salad: most often a finely diced Israeli salad of cucumber, tomato, onion, and parsley dressed with lemon, olive oil, and salt, but the same order covers cabbage salad, carrot salad, a chopped vegetable mix, or a combination spooned in together. Tahini, amba, pickles, and s'chug are added to taste. Done right, the salad is cut small and uniform, drained or freshly dressed so it does not flood the pocket, and the tahini or hummus on the bread gives the bite enough substance to stand as a sandwich. Done wrong, the salad is watery and the pita turns to pulp within minutes, the dice is coarse and falls out with every bite, or there is nothing binding it so it eats like a bag of loose vegetables rather than a sandwich.
It is served as a stuffed pita, eaten by hand, usually with extra tahini and pickles. It varies first by which salad goes in, a classic finely diced Israeli salad leaning fresh and acidic, a cabbage or carrot salad leaning sweeter and crunchier, a mixed plate leaning fuller, and second by what binds it, more tahini or hummus leaning rich, more amba and s'chug leaning sharp and hot. The eggplant-salad pocket and other single-salad builds sit in adjacent territory as orders of their own. Each deserves its own treatment rather than a line here, but they all return to the same idea: a salad asked to be the filling, with the bread and a binding sauce doing the work that a protein usually does.