Recipe: Greek Salad Pitas [edit]

Photo: Flickr user

Photo helpful? Yes No

Related Blogposts

Bloggers, have you written about Greek Salad Pitas? Add a widget!

You need to sign in or sign up to leave a comment.

Tags: European, Greece, Greek, Mediterranean, Salad

Yield: 1 servings

	Mediterranean Lemon Vinaigrette:
12	teaspoons Finely chopped garlic
14	teaspoons Dijon-style mustard Salt and pepper, to taste
2 ½	tablespoons Fresh lemon Juice
¼	cup Extra-virgin olive oil Olive puree:
¼	cup Pitted black Greek olives
1	Mall clove of garlic, peeled
1 ½	teaspoons Extra-virgin olive oil
1 ½	teaspoons Fresh lemon Juice 1
½	teaspoon Dried oregano
2	teaspoons Chopped parsley
8	Romaine lettuce leaves, washed and torn into
1	-inch pieces
½	Seedless cucumber, peeled and cut into 1/4-inch cubes
4	Plum tomatoes, cut into
¼	-inch dice
1	Red bell pepper, cut into
¼	-inch dice
2	Scallions, thinly sliced
¼	pound Feta cheese, crumbled
¼	cup Chopped flat-leaf parsley
2	tablespoons Chopped fresh mint
8	Pita breads (6-inch size)

Step 1	This vibrant salad nestled in pita bread makes an ideal summer luncheon or light dinner.
Step 2	1. To prepare vinaigrette: Whisk together the garlic, mustard, salt, pepper and lemon juice. Drizzle in oil, whisking constantly. Reserve.
Step 3	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.
Step 4	Reserve.
Step 5	3. Toss together the lettuce, cucumber tomatoes, red pepper, scallions, cheese parsley, mint and vinaigrette. Set aside.
Step 6	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 3/4 cup of the salad. (Olive puree yields Just over 1/3 cup.