GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
CHOPPED GREEK SALAD
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
GREEK CHOPPED PITA SALAD
Make and share this Greek Chopped Pita Salad recipe from Food.com.
Provided by Chef ChrisJean
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all salad ingredients in a bowl and toss thoroughly.
Nutrition Facts : Calories 205.8, Fat 4.7, SaturatedFat 2.4, Cholesterol 12.6, Sodium 512.1, Carbohydrate 34.2, Fiber 6.1, Sugar 1.8, Protein 8.9
GREEK PITA SALAD
Make and share this Greek Pita Salad recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Place rack in middle of oven.
- In a sieve, sprinkle cucumber with a pinch of salt, let drain for 20 minutes, and pat dry.
- Put pita pieces in a large baking pan, drizzle with 2 tblsps olive oil, toss to coat, season with salt and bake, shaking pan occasionally, for 20-22 minutes, or until golden-brown and crisp.
- Check on them after the first 15 minutes to make sure they're browning evenly and re-distribute. Let cool slightly.
- In a large bowl, whisk together oil, lemon juice and garlic. Season to taste. Whisk until emulsified.
- Stir in bell pepper, tomato, onion, feta, parsley, mint, pita pieces and cucumber, and season to taste. Toss salad to combine well.
- Distribute between two large plates, sprinkle with sumac, if using and serve immediately.
Nutrition Facts : Calories 651, Fat 48, SaturatedFat 10.3, Cholesterol 26.8, Sodium 669.2, Carbohydrate 45.7, Fiber 3.8, Sugar 7.2, Protein 11.7
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