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Greek Salad Pitas

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  Cucumber 1 Large, peeled, halved lengthwise, and seeded
  Plain fat free yogurt 8 Ounce (1 Container)
  Garlic clove 1⁄2 Small, minced
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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Greek Salad Pitas Recipe