This recipe is great for a few reasons. It’s easy. It doesn’t require a stove or heat of any sort (which is great when there’s no air conditioning in the kitchen). It’s healthy, refreshing and delicious. So if you spend a few minutes chopping veggies, you can have a really fresh, tasty pita sandwich. I used mini pitas, and they were falling apart a bit, so I ended up using a fork to take this sandwich down. I came across this recipe looking for a way to use some green bell peppers from a friend’s garden, and I’m so glad I found it. Yum!
Greek Salad Pita Sandwiches
Bon Appétit November 2007
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved
Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.
MacGourmet Rating: 5 Stars