Mediterranean Vegetable Pitas

Name: Mediterranean Vegetable Pitas
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons grated lemon zest; 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper, optional; 1 large tomato, chopped; 1 cup chopped seeded cucumber; 1/2 cup chopped red onion; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 cups torn romaine; 8 whole wheat pita pocket halves; 1/2 cup crumbled feta cheese

Total Time Prep/Total Time: 20 min.

Yield 4 servings

Test Kitchen Approved

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. —Ivy Abbadessa, Loxahatchee, Florida

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

Directions

In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving.
To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Nutrition Facts

2 filled pita halves: 354 calories, 19g fat (4g saturated fat), 8mg cholesterol, 580mg sodium, 39g carbohydrate (5g sugars, 7g fiber), 9g protein.

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. —Ivy Abbadessa, Loxahatchee, Florida

Recipe Creator