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Greek Salad-Stuffed Pitas

Prep time 20 mins
Yield 4 servings (serving size: 2 pita halves)
Create a portable lunch by spooning tangy Greek salad into pita-bread pockets.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection