Greek-Salad Pitas

2 Reviews
ADD YOUR REVIEW
Yield:
4 servings (serving size: 2 stuffed pita halves)
September 1997
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 211
  • Caloriesfromfat 30%
  • Fat 7g
  • Satfat 2.9g
  • Monofat 2.7g
  • Polyfat 1.1g
  • Protein 7.3g
  • Carbohydrate 31g
  • Fiber 3.3g
  • Cholesterol 14mg
  • Iron 3.3mg
  • Sodium 580mg
  • Calcium 142mg

How to Make It

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.

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Ratings & Reviews

great summer sandwich

brushjl
September 20, 2017
this was a delicious combination and a great light summer sandwich.  good idea on the cherry tomatoes from sukeedog.  

sukeedog's Review

sukeedog
June 25, 2011
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.