Greek Salad Pitas
Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets.
30 minutes or fewer
1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
⅓ cup crumbled feta cheese
¼ cup diced red onion
¼ cup chopped pepperoncini, optional
¼ cup chopped black olives, preferably kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves
- Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper.
- Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.