Greek Salad Pitas
|Cucumber||1 Large, peeled, halved lengthwise, and seeded|
|Plain fat free yogurt||8 Ounce (1 Container)|
|Garlic clove||1⁄2 Small, minced|
|Shredded romaine lettuce||2 Cup (32 tbs)|
|Tomato||1 Large, chopped|
|Green bell pepper||1⁄2 , seeded and chopped|
|Onion||1 Small, thinly sliced|
|Low fat feta cheese||3⁄4 Cup (12 tbs), crumbled|
|Red wine vinegar||1 Tablespoon|
|Extra virgin olive oil||2 Teaspoon|
|Whole wheat pita breads with pockets||4 (6 Inch)|
1 Preheat the oven to 350°F.
2 Cut the cucumber crosswise into 4 equal pieces. Shred 1 piece of the cucumber on a box grater; squeeze out the excess liquid and transfer the shredded cucumber to a small bowl. Stir in the yogurt, garlic, and salt.
3 Chop the remaining cucumber and transfer to a large bowl. Add the lettuce, tomato, bell pepper, onion, cheese, vinegar, and oil; mix well.
4 Cut the top third off each pita bread and discard. Place the pita pockets on a baking sheet and bake until heated through, about 5 minutes.
5 Place 3/4 cup of the salad mixture in each of 4 pita pockets. Drizzle each with 1 1/2 tablespoons of the yogurt mixture, then add 3/4 cup more salad mixture. Drizzle the tops evenly with the remaining yogurt mixture.