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Mediterranean Pitas with Muffaletta Relish

Julie DeMatteo, a retired school teacher from Clementon, N.J., modeled the relish in her colorful pita pocket after that from muffaletta—a classic New Orleans sandwich piled high with a marinated olive salad. She added a sprinkling of wheat germ for “nutrition and crunch.”

Ingredients: 

Ingredient Set Name: 

Relish

Ingredients: 

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1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped, marinade reserved
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½ cup diced plum tomato
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½ cup diced red onion
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½ cup diced roasted red pepper
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¼ cup chopped black olives
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¼ cup chopped stuffed green olives
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¼ cup chopped fresh basil

Ingredient Set Name: 

Hummus

Ingredients: 

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1 15-oz. can chickpeas, rinsed and drained
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2 Tbs. tahini
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2 Tbs. olive oil
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2 Tbs. red wine vinegar
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2 cloves garlic, peeled and chopped (2 tsp.)
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½ tsp. salt

Ingredient Set Name: 

Pitas

Ingredients: 

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4 6-inch pita rounds, cut in half crosswise
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½ cup wheat germ

Instructions: 

1. To make Relish: combine all ingredients, including reserved marinade, in medium bowl.

2. To make Hummus: blend all ingredients and 2 Tbs. water in blender until smooth.

3. To assemble Pitas: Spread 3 Tbs. Hummus into each pita half, and sprinkle with 1 Tbs. wheat germ. Top with Relish, dividing evenly among Pitas. Serve immediately.

Nutrition Information: 

Calories: 
253
Protein: 
9 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
34 g
Cholesterol: 
0 mg
Sodium: 
674 mg
Fiber: 
5 g
Sugar: 
3 g
Yield: 
Serves 8

Comments on this Recipe

OUTSTANDING! We used the leftover relish to top our veggie burgers for lunch. Sealed it in with some Vegan provolone and went to town.