Greek salad pitas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Mediterranean Lemon Vinaigrette: | ||
| 12 | teaspoons | Finely chopped garlic |
| 14 | teaspoons | Dijon-style mustard Salt and pepper, to taste |
| 2½ | tablespoon | Fresh lemon Juice |
| ¼ | cup | Extra-virgin olive oil Olive puree: |
| ¼ | cup | Pitted black Greek olives |
| 1 | Mall clove of garlic, peeled | |
| 1½ | teaspoon | Extra-virgin olive oil |
| 1½ | teaspoon | Fresh lemon Juice 1 |
| ½ | teaspoon | Dried oregano |
| 2 | teaspoons | Chopped parsley |
| 8 | Romaine lettuce leaves, washed and torn into inch pieces | |
| ½ | Seedless cucumber, peeled and cut into 1/4-inch cubes | |
| 4 | Plum tomatoes, cut into inch dice | |
| 1 | Red bell pepper, cut into inch dice | |
| 2 | Scallions, thinly sliced | |
| ¼ | pounds | Feta cheese, crumbled |
| ¼ | cup | Chopped flat-leaf parsley |
| 2 | tablespoons | Chopped fresh mint |
| 8 | Pita breads (6-inch size) | |
Directions
This vibrant salad nestled in pita bread makes an ideal summer luncheon or ~light dinner.
1. To prepare vinaigrette: Whisk together the garlic, mustard, salt, pepper and lemon juice. Drizzle in oil, whisking constantly. Reserve.
2. Prepare olive puree: Place ingredients in a food processor; pulse on and off until nearly smooth. Use a spatula to scrape down sides of the bowl. Reserve.
3. Toss together the lettuce, cucumber tomatoes, red pepper, scallions, cheese parsley, mint and vinaigrette. Set aside.
4. Cut 1 inch off the top of each pita. Open PITAS and the spread insides of each with 1 teaspoon of the olive puree. Fill each with ¾ cup of the salad. (Olive puree yields Just over ⅓ cup. Per teaspoon: 10 calories, 1 gm fat, no cholesterol.) From the files of Al Rice, North Pole Alaska. Feb 1994