Aegean Salad Pitas
- Total Time
Enjoy a welcome change of pace from the standard Greek salad with pita bread on the side by serving this simple sandwich.
plum tomato(es)1 medium, chopped
English cucumber(s)½ cup(s), or seedless cucumber, chopped
uncooked scallion(s)1 medium, thinly sliced
dill1 Tbsp, fresh, chopped
fresh lemon juice1 tsp
whole wheat pita(s)1 small, (6-inch)
store-bought hummus2 Tbsp, sun-dried tomato
mixed greens1 cup(s), loosely packed Mediterranean-blend bagged salad
crumbled feta cheese2 oz
- Combine the tomato, cucumber, scallion, dill, and lemon juice in a medium bowl; set aside.
- Split the pita bread crosswise to form 2 pockets. Spread 1 tablespoon of the hummus inside each pocket.
- Gently stir the salad greens and feta cheese into the 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.