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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons grated lemon zest
  • 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.
Nutrition Facts
2 filled pita halves: 354 calories, 19g fat (4g saturated fat), 8mg cholesterol, 580mg sodium, 39g carbohydrate (5g sugars, 7g fiber), 9g protein.

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