Greek Salad Pockets (Print Version)
# Ingredients:
→ Greek Salad
01 -
1 cucumber, chopped into small cubes
02 -
½ red onion, sliced thin
03 -
½ cup crumbly feta cheese
04 -
½ cup halved Kalamata olives
05 -
1 red bell pepper, diced into chunks
06 -
2 tablespoons parsley, finely chopped
07 -
2 cups cherry tomatoes, sliced in half
08 -
1 tablespoon chopped mint leaves (optional)
→ Dressing
09 -
1 teaspoon dried oregano
10 -
Salt and pepper to taste
11 -
1 clove garlic, finely minced
12 -
¼ cup olive oil (extra-virgin recommended)
13 -
1 tablespoon lemon juice
14 -
2 tablespoons red wine vinegar
→ Pita Pockets
15 -
4 whole wheat pitas
16 -
1 cup ready-made or fresh hummus
17 -
2 cups romaine, shredded into strips
18 -
Lemon wedges for serving (optional)
# Instructions:
01 -
Grab a big bowl and toss in the cucumber, cherry tomatoes, red onion, bell pepper, olives, feta, parsley, and a bit of mint, if you want to include it.
02 -
In a small jar or bowl, mix up the olive oil, red wine vinegar, lemon juice, oregano, minced garlic, and some salt and pepper. Give it a good stir or shake, then drizzle it over the salad. Gently toss everything until it's all coated evenly.
03 -
Pop the pitas in the toaster or oven for a bit to soften them. Once warm, slice them in half to make pockets.
04 -
Take a pita pocket and spread some hummus inside. Stuff in a handful of romaine lettuce, then pile in the salad mix until it’s nice and full.
05 -
Put the stuffed pitas on a big plate or tray and, if you'd like, add lemon wedges for an extra fresh kick.
# Notes:
01 -
Let the salad sit in the dressing for 15 to 30 minutes to let the flavors soak in before filling the pitas.
02 -
Wrap the prepared pita pockets tightly in foil to keep them fresh for up to two hours if making them ahead of time.