Greek Salad Pita2014-04-29
- Yield : 4 sandwiches
- Servings : 4
A Greek salad and dressing in a pocket bread. With big chunks of feta, crispy onions and salty olives there is not much you are missing in this salad/sandwich. Be sure to go with fresh veggies and spices on this it makes a difference. This is a pretty big salad/sandwiches recipe but for some reason I can eat at least four of these sandwiches in one setting.
- ¼ cup plus 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
- ¼ teaspoon sugar
- 1 Tablespoon chopped fresh oregano
- salt and pepper to taste
- 1 head romaine lettuce, shredded
- ½ small red onion, sliced, then separated into rings
- 2 roma tomatos, cut in quarters, then sliced
- ½ green bell pepper, seeded, cut in slivers
- 4 ounce block of feta cheese, cut in inch cubes or fingers
- 2 large wheat pita breads
- 12 pitted black olives
To make dressing, in small bowl, whisk olive oil, lemon juice, garlic, sugar, and oregano. Season with salt and pepper to taste. Set aside.
In large bowl, add lettuce, onion, tomato, bell pepper, cheese. Drizzle dressing over salad then toss lightly until coated. Use as little or as much dressing to suit your taste. Cut pitas in half to make pockets, and then lightly toast the Pita breads.
Generously fill each pita with salad mixture, allowing mixture to rise above the top edges of breads. Garnish with olives.