Greek Salad Pitas
Serves 6 - 30 minutes or fewer To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl of soup for dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets. | 1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
1/3 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped pepperoncini, optional
1/4 cup chopped black olives, preferably kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
Salt and freshly ground black pepper
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves
| - Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper.
- Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
PER SERVING:
210 Calories
6g Protein
9g Total Fat (2G Saturated Fat)
28g Carbohydrates
5mg Cholesterol
410mg Sodium
4g Fiber
3g Sugars [email protected] |
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~eerie
. That sounds sooooo good. Wish I had some right now.
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