It took some time to chop up all those veggies, but the end result was worth it! I used whole wheat wraps instead of pita, and I smeared them with our favorite hummus to make the dish a bit more hearty. Also threw in some leftover cherry tomatoes. Super yummy! We even took leftovers to work the next day (unassembled), which worked out great. I was worried that the cucumber would make the salad mixture super watery, but it was okay.
Greek-Salad Pitas
Yield: 4 servings (serving size: 2 stuffed pita halves)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 211
- Calories from fat: 30%
- Fat: 7g
- Saturated fat: 2.9g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.1g
- Protein: 7.3g
- Carbohydrate: 31g
- Fiber: 3.3g
- Cholesterol: 14mg
- Iron: 3.3mg
- Sodium: 580mg
- Calcium: 142mg
Ingredients
- 1 cup diced seeded peeled cucumber
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup diced red onion
- 1/4 cup chopped pepperoncini peppers
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon ground white pepper
- 4 (6-inch) pita bread rounds, cut in half
- 8 curly leaf lettuce leaves
Preparation
- Combine first 11 ingredients in a large bowl; toss gently. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
Greek-Salad Pitas Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Cooking Light
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