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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Great for lunch. Ingredients:
1 cup diced feta cheese |
1/4 cucumber, peeled and diced |
8 cherry tomatoes, quartered |
1/2 green bell pepper, seeded and thinly sliced |
1/4 onion, thinly sliced |
8 black olives, pitted and halved |
2 tablespoons olive oil |
1 teaspoon dried oregano |
4 large pita breads |
1/4 cup plain yogurt |
1 teaspoon dried mint |
salt and pepper |
Directions:
1. Place the cheese, cucumber, tomatoes, pepper, onion, and olives in a bowl.
2. Stir in the olive oil and oregano, then season well and set the bowl aside.
3. Place the pita breads in a toaster or under a preheated broiler for about 2 minutes, until puffed up.
4. Meanwhile to make the dressing, mix the yogurt with the mint, season well and set aside.
5. Holding the hot pitas in a kitchen towel, slice each one from top to bottom down one of the longer sides and open out to form a pocket.
6. Divide the prepared salad among the pita bread pockets and drizzle with a spoonful of the yogurt dressing.
7. Serve.
8. Use the remaining dressing separately.
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