Greek salad pitas

Yield: 1 Servings

Measure 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)

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

Similar recipes