Greek Antipasto Pita

Cooking class
Greek Antipasto Pita
Greek Antipasto Pita

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tbsp olive oil

  • 1

    tbsp red wine vinegar or cider vinegar

  • 2

    garlic cloves, minced or pressed

  • 1

    tbsp chopped fresh dill (or 1 tsp dried dill)

  • 1

    celery stalk

  • 1

    large tomato

  • 1/2

    red bell pepper

  • 1

    cucumber

  • 1/4

    red onion

  • 8

    pitted kalamata olives

  • 1

    container feta cheese

  • salt and pepper

  • 4

    pita breads with pockets

Directions

In a bowl whisk together to oil, vinegar, garlic and dill. As you prepare the vegetables, add them to the bowl. Dice celery, tomatoe and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperatiure for at least 10 mins. It will keep in the refrigerator for a couple of days. Cut the pitas in half and toast them lightly. To serve, stuff each pita with the filling and add crumbled feta cheese, as desired.

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