Greek Salad Pitas
Recipe from
Vegetarian Times
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.
Servings:
Serves 6
Ingredients
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1 cuppeeled, seeded and diced cucumbersee savings
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1 cupdiced red bell peppersee savings
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1 cupdiced zucchinisee savings
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1/3 cupcrumbled feta cheesesee savings
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1/4 cupdiced red onionsee savings
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1/4 cupchopped pepperoncini, optionalsee savings
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1/4 cupchopped black olives, preferably kalamatasee savings
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2 tablespoonsextra virgin olive oilsee savings
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1 tablespoonfresh lemon juicesee savings
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1 teaspoonred wine vinegarsee savings
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1 teaspoondried oreganosee savings
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Salt and freshly ground black peppersee savings
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3 6-inchwhole wheat pita breads, cut in halfsee savings
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6curly leaf lettuce leavessee savings
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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
Per serving: 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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