Yummy! Yummy!

Mediterranean
Veggie Pita

Serves 2

2 pita pockets (fresh or store bought)

½ cup shredded romaine lettuce

½ cup chopped orange bell pepper

½ cup chopped tomato

½ cup chopped English or seedless cucumber (skin on)

¼ cup chopped red onion

¼ cup kalamata olives halved

¼ cup feta cheese crumbled

2 Tbsp. hummus

2 Tbsp. Greek Dressing (preservative and High Fructose Corn Syrup free)

Salt and Pepper to taste

Pre-chop all of the veggies and set them aside. Either cut the pita in half and open up a pocket and spread the hummus in side or leave whole and flat then spread the hummus on top to fold up taco style. With different brands of pita that have different levels of moisture one method may be easier than the other, just play with it and see which method you prefer. Combine the veggies in a bowl with the olives and dressing, mixing well to coat evenly. Stuff the veggie mixture into the pita and sprinkle with feta. Add salt and pepper to taste.

In my experience the Greek dressing has plenty of salt and just needs a few grinds of black pepper. I even tried my hand at making my own pita with a recipe courtesy of The Fresh Loaf blog. I would definitely say it is worth giving a try since the bread only takes two hours to complete. While my pita did not puff beautifully into a perfect little balloon each time they still had that amazing fresh bread taste unlike any store bought pita I have had. So we just went taco style. Anyways the only problem that I had was keeping any pitas left to add the veggies, once the smell of baked goods filled the house and attracted the wolves. You can also try many variations of this pita with sliced ham or grilled chicken the sky is the limit. Enjoy!

F. Beastie

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