What do you get when you stuff an uncomplicated Greek salad into warm, toasted pita? An easy lunch, that’s what.
Recipe information
Yield
6 Servings
Ingredients
1
/4 cup extra-virgin olive oil
1
tablespoon fresh lemon juice
2
tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1
teaspoon dried oregano
3
cups (loosely packed) thinly sliced romaine lettuce
2
cups diced seeded tomatoes
1
cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1
cup crumbled feta cheese (about 4 ounces)
6
6-inch pita breads, top 1 1/2 inches trimmed
Need to make a substitution?
Preparation
Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.