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.

Yield: 4 servings (serving size: 1 cup salad and 2 pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 25%
  • Fat: 8.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.6g
  • Carbohydrate: 45.2g
  • Fiber: 3.4g
  • Cholesterol: 30mg
  • Iron: 3mg
  • Sodium: 814mg
  • Calcium: 125mg


  • 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 cup finely chopped Simple Baked Ham (about 5 ounces)
  • 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


  1. 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.
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