Mediterranean Vegetable Salad with Ham

Eat the salad with pitas on the side, or spoon into pita halves to eat as a sandwich. But pack the salad and pita separately so the bread doesn't become soggy.


4 servings (serving size: 1 cup salad and 2 pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 25 %
Fat 8.5 g
Satfat 2.8 g
Monofat 3.8 g
Polyfat 1.1 g
Protein 14.6 g
Carbohydrate 45.2 g
Fiber 3.4 g
Cholesterol 30 mg
Iron 3 mg
Sodium 814 mg
Calcium 125 mg


1/3 cup fresh lemon juice (about 3 lemons)
2 teaspoons extravirgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon Greek seasoning blend
1/4 teaspoon freshly ground black pepper
2 cups halved cherry tomatoes
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons sliced ripe olives
1 English cucumber, halved lengthwise and sliced (about 2 1/2 cups)
4 (6-inch) pitas, cut in half


Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomatoes and next 6 ingredients (through cucumber); toss well to combine. Serve with pitas.

Alison Lewis,

Cooking Light

January 2005