Greek Salad-Stuffed Pitas

Create a portable lunch by spooning tangy Greek salad into pita-bread pockets.

Yield: 4 servings (serving size: 2 pita halves)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 9g
  • Saturated fat: 3.5g
  • Protein: 11g
  • Carbohydrate: 40g
  • Cholesterol: 17mg
  • Iron: 3.5mg
  • Sodium: 672mg
  • Calories from fat: 29%
  • Fiber: 2.5g
  • Calcium: 153mg

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

Preparation

  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.
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