Greek Salad Pita Sandwiches

MamaJ's Note:

This is a quick and easy lunch and is particularly good when tomatoes are at their peak. It's best to let the flavors develop a while, but it can be eaten immediately. I found this on epicurious and am posting for ZWT4.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 1/4 cups tomatoes, seeded and chopped
• 1 cup English cucumber, chopped
• 1 cup green pepper, chopped
• 2/3 cup red onion, chopped
• 1/2 cup radish, chopped
• 1/2 cup fresh parsley, minced
• 1 cup feta cheese, crumbled
• salt and pepper
• 4 (8 inch) whole wheat pita bread, halved

Directions:

1. Whisk olive oil and red wine vinegar together.
2. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley in large bowl.
3. Pour dressing over all and mix well.
4. Stir in feta cheese.
5. Cover and chill an hour or so to let flavors blend.
6. When ready to serve, use a slotted spoon to dip into mixture and fill pitas.
7. Serve immediately.

Reviews

[Kitchen Witch Steph]

Well, I had the leftover ingredients from another Greek salad so I decided to use the here. Right off the bat I knew the dressing would not have enough zip for hubby so I added lemon juice, balsamic vinegar, garlic, oregano, salt and pepper. He was happy with the upgrade. I used cherry tomatoes, red peppers, pepperocini, did not have radishes, and I used leftover chicken from the other night: Marinated Grilled Chicken With White Wine, Garlic and Lemon. Hubby was very happy with his lunch all stuffed into a pita and would like to have it again in the future. Thanks for posting a grab and go healthy recipe. Made for my Babes for ZWT4.