• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Greek Salad Pitas

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • -Mediterranean Lemon
  • -Vinaigrette:
  • 12 ts Finely chopped garlic
  • 14 ts Dijon-style mustard
  • -Salt and pepper, to taste
  • 2 1/2 tb Fresh lemon Juice
  • 1/4 c Extra-virgin olive oil
  • -Olive puree:
  • 1/4 c Pitted black Greek olives
  • 1 Mall clove of garlic,
  • -peeled
  • 1 1/2 ts Extra-virgin olive oil
  • 1 1/2 ts Fresh lemon Juice 1
  • 1/2 ts Dried oregano
  • 2 ts Chopped parsley
  • 8 Romaine lettuce leaves,
  • -washed and torn into
  • 1 -inch pieces
  • 1/2 Seedless cucumber, peeled
  • -and cut into 1/4-inch
  • -cubes
  • 4 Plum tomatoes, cut into
  • 1/4 -inch dice
  • 1 Red bell pepper, cut into
  • 1/4 -inch dice
  • 2 Scallions, thinly sliced
  • 1/4 lb Feta cheese, crumbled
  • 1/4 c Chopped flat-leaf parsley
  • 2 tb Chopped fresh mint
  • 8 Pita breads (6-inch size)

 Directions

This vibrant salad nestled in pita bread makes an ideal summer luncheon or
~light dinner.

1. To prepare vinaigrette: Whisk together the garlic, mustard, salt, pepper
and lemon juice. Drizzle in oil, whisking constantly. Reserve.

2. Prepare olive puree: Place ingredients in a food processor; pulse on and
off until nearly smooth. Use a spatula to scrape down sides of the bowl.
Reserve.

3. Toss together the lettuce, cucumber tomatoes, red pepper, scallions,
cheese parsley, mint and vinaigrette. Set aside.

4. Cut 1 inch off the top of each pita. Open PITAS and the spread insides
of each with 1 teaspoon of the olive puree. Fill each with 3/4 cup of the
salad. (Olive puree yields Just over 1/3 cup. Per teaspoon: 10 calories, 1
gm fat, no cholesterol.)



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