Greek Salad Pitas Recipe
Summary
Ingredients
| 1 large cucumber, peeled, halved lengthwise, and seeded | ||
| Fat | 1 Can (10oz) | |
| Garlic | 1/2 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Romaine lettuce | 2 Cup (16 tbs), shredded | |
| Tomato | 1 Large, chopped | |
| 1/2 green bell pepper, seeded and chopped | ||
| Onion | 1 Small, thinly sliced | |
| 3/4 cup crumbled reduced-fat feta cheese | ||
| Wine vinegar | 1 Tablespoon | |
| Extra virgin olive oil | 2 Teaspoon | |
| 4 (6-inch) whole-wheat pita breads with pockets | ||
Directions
1 Preheat the oven to 350°F.
2 Cut the cucumber crosswise into 4 equal pieces. Shred 1 piece of the cucumber on a box grater; squeeze out the excess liquid and transfer the shredded cucumber to a small bowl. Stir in the yogurt, garlic, and salt.
3 Chop the remaining cucumber and transfer to a large bowl. Add the lettuce, tomato, bell pepper, onion, cheese, vinegar, and oil; mix well.
4 Cut the top third off each pita bread and discard. Place the pita pockets on a baking sheet and bake until heated through, about 5 minutes.
5 Place 3/4 cup of the salad mixture in each of 4 pita pockets. Drizzle each with 1 1/2 tablespoons of the yogurt mixture, then add 3/4 cup more salad mixture. Drizzle the tops evenly with the remaining yogurt mixture.
2 Cut the cucumber crosswise into 4 equal pieces. Shred 1 piece of the cucumber on a box grater; squeeze out the excess liquid and transfer the shredded cucumber to a small bowl. Stir in the yogurt, garlic, and salt.
3 Chop the remaining cucumber and transfer to a large bowl. Add the lettuce, tomato, bell pepper, onion, cheese, vinegar, and oil; mix well.
4 Cut the top third off each pita bread and discard. Place the pita pockets on a baking sheet and bake until heated through, about 5 minutes.
5 Place 3/4 cup of the salad mixture in each of 4 pita pockets. Drizzle each with 1 1/2 tablespoons of the yogurt mixture, then add 3/4 cup more salad mixture. Drizzle the tops evenly with the remaining yogurt mixture.
Chef
