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Mediterranean Vegetable Pitas Recipe

Mediterranean Vegetable Pitas Recipe

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
TOTAL TIME: Prep: 20 min. + marinating YIELD:4 servings

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

  • 1. 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.
  • 2. 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, 19 g fat (4 g saturated fat), 8 mg cholesterol, 580 mg sodium, 39 g carbohydrate, 7 g fiber, 9 g protein.