Name: Aegean Salad Pitas
Prep time: 7 min
Total time: 7 min
Yield: 2 servings
Ingredients: 1 medium plum tomato(es) chopped; 0.5 cup(s) English cucumber(s) or seedless cucumber, chopped; 1 medium uncooked scallion(s) thinly sliced; 1 Tbsp dill fresh, chopped; 1 tsp fresh lemon juice; 1 small whole wheat pita(s) (6-inch); 2 Tbsp store-bought hummus sun-dried tomato; 1 cup(s) mixed greens loosely packed Mediterranean-blend bagged salad; 2 oz crumbled feta cheese

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Total Time: 0:07
Prep: 0:07
Cook: 0:00
Serves: 2
Difficulty: Easy

Enjoy a welcome change of pace from the standard Greek salad with pita bread on the side by serving this simple sandwich.

Ingredients

plum tomato(es)

1 medium, chopped
English cucumber(s)

½ cup(s), or seedless cucumber, chopped
uncooked scallion(s)

1 medium, thinly sliced
dill

1 Tbsp, fresh, chopped
fresh lemon juice

1 tsp
whole wheat pita(s)

1 small, (6-inch)
store-bought hummus

2 Tbsp, sun-dried tomato
mixed greens

1 cup(s), loosely packed Mediterranean-blend bagged salad
crumbled feta cheese

2 oz

Instructions

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.

Notes

Added bonus—it’s easily packed for lunch at the office. To prevent the salad greens from wilting, make the sandwich in the morning no more than four to six hours before you plan on eating it. (You can complete step 1 the night before and finish making the sandwiches the next morning.) Use any hummus, such as original or roasted red pepper instead of the sun-dried tomato hummus, if you prefer.

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Aegean Salad Pitas

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Aegean Salad Pitas

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