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Photo of Aegean salad pitas by WW

Aegean salad pitas

5
5
5
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
To avoid soggy-bread syndrome, complete step 1 the night before and finish making the sandwiches in the morning. We call for sun-dried tomato hummus, but any flavor you prefer is fine.

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, two 6-in pitas

Store-bought hummus

4 Tbsp, sun-dried tomato variety

Mixed greens

2 cup(s), loosely packed

Crumbled feta cheese

4 oz

Instructions

  1. In medium bowl, combine tomatoes, cucumber, scallions, dill, and lemon juice. Set aside.
  2. Split pitas crosswise to form 4 pockets. Spread 1 tbsp hummus inside each pocket.
  3. 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.
  4. Serving size: 1/2 stuffed pita

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