Photo of Mediterranean Salad Pita Pockets by WW

Mediterranean Salad Pita Pockets

5
PersonalPoints™ per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Who says salads have to come in a bowl? Pita pockets transform a tossed Greek-style mix into a portable meal packed with bright flavors of fresh dill, scallions, and lemon. We like plum tomatoes for these sandwiches because they’re less seedy—and therefore less watery—than beefsteaks or heirlooms. A schmear of hummus inside each pocket adds no-cook protein and further prevents the pita from turning soggy.

Ingredients

Plum tomato(es)

2 medium, chopped

English cucumber(s)

1 cup(s), or seedless cucumber, chopped

Uncooked scallion(s)

2 medium, thinly sliced

Dill

2 Tbsp, fresh, chopped

Fresh lemon juice

2 tsp

Whole wheat pita(s)

2 oz, (each 6 inches)

Store-bought hummus

4 Tbsp, sun-dried tomato variety

Mixed greens

2 cup(s), loosely packed

Crumbled feta cheese

4 oz

Instructions

  1. In a medium bowl, combine the tomatoes, cucumber, scallions, dill, and lemon juice.
  2. Split the pitas crosswise to form 4 pockets. Spread 1 tbsp of the hummus inside each pocket.
  3. Stir the greens and cheese into the tomato mixture. Divide the salad among the pita pockets. Serve immediately.
  4. Serving size: ½ stuffed pita