Aegean salad pitas
1 medium, chopped
½ cup(s), or seedless cucumber, chopped
1 medium, thinly sliced
1 Tbsp, fresh, chopped
Fresh lemon juice
Whole wheat pita(s)
1 small, (6-inch)
2 Tbsp, sun-dried tomato
1 cup(s), loosely packed Mediterranean-blend bagged salad
Crumbled feta cheese
- Combine tomato, cucumber, scallion, dill, and lemon juice in a medium bowl; set aside.
- Split pita bread crosswise to form 2 pockets. Spread 1 tbsp hummus inside each pocket.
- Gently stir salad greens and feta cheese into tomato mixture. Spoon evenly into the 2 pita pockets. Serve at once or wrap in plastic wrap and refrigerate for up to 6 hours. Yields 1/2 stuffed pita per serving.