Mediterranean Vegetable Pitas

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch.
Photo by Sarah A.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • 1/4

    cup olive oil

  • 2

    tablespoons balsamic vinegar

  • 2

    teaspoons grated lemon peel

  • 2

    teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon pepper

  • 1/8

    teaspoon cayenne pepper, optional

  • 1

    large tomato, chopped

  • 1

    cup chopped seeded cucumber

  • 1/2

    cup chopped red onion

  • 1

    can (2-1/4 ounces) sliced ripe olives, drained

  • 2

    cups torn romaine

  • 8

    whole wheat pita pocket halves

  • 1/2

    cup crumbled feta cheese

Directions

In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving. To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese. Yield: 4 servings.

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