Greek Salad Pitas
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.
Ingredients
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1 cup peeled, seeded and diced cucumber
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1 cup diced red bell pepper
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1 cup diced zucchini
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1/3 cup crumbled feta cheese
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1/4 cup diced red onion
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1/4 cup chopped pepperoncini, optional
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1/4 cup chopped black olives, preferably kalamata
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2 tablespoons extra virgin olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon red wine vinegar
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1 teaspoon dried oregano
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Salt and freshly ground black pepper
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3 6-inch whole wheat pita breads, cut in half
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6 curly leaf lettuce leaves
Directions
1.
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.
2.
Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
Nutrition information
Calories 210, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 28 g, Fiber 4 g, Protein 6 g, Sugars 3 g
Percent Daily Values are based on a 2,000 calorie diet
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