Aegean salad pitas
2 medium, chopped
1 cup(s), or seedless cucumber, chopped
2 medium, thinly sliced
2 Tbsp, fresh, chopped
Fresh lemon juice
Whole wheat pita(s)
2 oz, two 6-in pitas
4 Tbsp, sun-dried tomato variety
2 cup(s), loosely packed
Crumbled feta cheese
- In medium bowl, combine tomatoes, cucumber, scallions, dill, and lemon juice. Set aside.
- Split pitas crosswise to form 4 pockets. Spread 1 tbsp hummus inside each pocket.
- Gently stir greens and feta into tomato mixture. Divide salad among pita pockets. Serve immediately. Or wrap in plastic wrap and refrigerate for up to 6 hours.
- Serving size: 1/2 stuffed pita