Mediterranean Salad Pita Pockets
6
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Who says salads have to come in a bowl? Pita pockets transform a tossed Greek-style mix into a portable meal packed with bright flavors of fresh dill, scallions, and lemon. We like plum tomatoes for these sandwiches because they’re less seedy—and therefore less watery—than beefsteaks or heirlooms. A schmear of hummus inside each pocket adds no-cook protein and further prevents the pita from turning soggy.
Ingredients
Plum tomato
2 medium
English cucumber(s)
1 cup(s)
Uncooked scallion(s)
2 medium
Dill
2 Tbsp
Fresh lemon juice
2 tsp
Whole wheat pita(s)
2 oz
Store-bought hummus
4 Tbsp
Mixed greens
2 cup(s)
Crumbled feta cheese
4 oz
Instructions
1
In a medium bowl, combine the tomatoes, cucumber, scallions, dill, and lemon juice.
2
Split the pitas crosswise to form 4 pockets. Spread 1 tbsp of the hummus inside each pocket.
3
Stir the greens and cheese into the tomato mixture. Divide the salad among the pita pockets. Serve immediately.
4
Serving size: ½ stuffed pita
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