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Mediterranean Vegetable Pitas

 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. — Ivy Abbadessa, Loxahatchee, Florida
4 ServingsPrep: 20 min. + marinating

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.
Nutritional Facts: 2 filled pita halves equals 354 calories,

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Mediterranean Vegetable Pitas (continued)

Nutritional Facts: 19 g fat (4 g saturated fat), 8 mg cholesterol, 580 mg sodium, 39 g carbohydrate, 7 g fiber, 9 g protein.