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.”…
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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
Relish
- 1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped, marinade reserved
- 1/2 cup diced plum tomato
- 1/2 cup diced red onion
- 1/2 cup diced roasted red pepper
- 1/4 cup chopped black olives
- 1/4 cup chopped stuffed green olives
- 1/4 cup chopped fresh basil
Hummus
- 1 15-oz. can chickpeas, rinsed and drained
- 2 Tbs. tahini
- 2 Tbs. olive oil
- 2 Tbs. red wine vinegar
- 2 cloves garlic, peeled and chopped (2 tsp.)
- 1/2 tsp. salt
Pitas
- 4 6-inch pita rounds, cut in half crosswise
- 1/2 cup wheat germ
Preparation
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
- Carbohydrate Content 34 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 5 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 674 mg
- Sugar Content 3 g