Greek Salad-Stuffed Pitas

Oxmoor House
Create a portable lunch by spooning tangy Greek salad into pita-bread pockets.
4 servings (serving size: 2 pita halves)


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2 cups chopped plum tomato (about 5)
1 cup chopped peeled cucumber (about 1 small)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 (6-inch) onion pitas, cut in half
8 small curly leaf lettuce leaves
1/2 cup (2 ounces) crumbled feta cheese


Prep: 20 Minutes

Combine first 8 ingredients in a large bowl; toss to combine. Line each pita half with a lettuce leaf. Spoon about 1/3 cup tomato mixture into each pita half, and sprinkle with 1 tablespoon cheese.

Created date

March 2010

Nutritional Information

Calories 280
Fat 9 g
Satfat 3.5 g
Protein 11 g
Carbohydrate 40 g
Cholesterol 17 mg
Iron 3.5 mg
Sodium 672 mg
Caloriesfromfat 29 %
Fiber 2.5 g
Calcium 153 mg