Name: Greek Salad Pitas
Yield: 4 servings
Ingredients: 1 cup diced feta cheese; 14 cucumber, peeled and diced; 8 cherry tomatoes, quartered; 12 green bell pepper, seeded and thinly sliced; 14 onion, thinly sliced; 8 black olives, pitted and halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; 4 large pita breads; 14 cup plain yogurt; 1 teaspoon dried mint; salt and pepper

Servings: 4 persons

1 cup diced feta cheese
14 cucumber, peeled and diced
8 cherry tomatoes, quartered
12 green bell pepper, seeded and thinly sliced
14 onion, thinly sliced
8 black olives, pitted and halved
2 tablespoons olive oil
1 teaspoon dried oregano
4 large pita breads
14 cup plain yogurt
1 teaspoon dried mint
salt and pepper

1
Place the cheese, cucumber, tomatoes, pepper, onion, and olives in a bowl.
2
Stir in the olive oil and oregano, then season well and set the bowl aside.
3
Place the pita breads in a toaster or under a preheated broiler for about 2 minutes, until puffed up.
4
Meanwhile to make the dressing, mix the yogurt with the mint, season well and set aside.
5
Holding the hot pitas in a kitchen towel, slice each one from top to bottom down one of the longer sides and open out to form a pocket.
6
Divide the prepared salad among the pita bread pockets and drizzle with a spoonful of the yogurt dressing.
7
Serve.
8
Use the remaining dressing separately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Greek Salad Pitas

How did you like this recipe?