GREEK SALAD PITA SANDWICHES
Provided by Kristen Williams
Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4
Number Of Ingredients 10
Steps:
- Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
- Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
FRIED FETA GREEK SALAD PITAS
These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.
Provided by Molly Yeh
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
- For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
- Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
- To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
- Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
- With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.
GREEK PITA POCKETS
Make and share this Greek Pita Pockets recipe from Food.com.
Provided by in OH
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine first four ingredients until well mixed.
- stir in cucumbers, tomatoes, olives, and onion.
- brush pita pockets and toast until warm in toaster oven.
- generously spread pita pockets with hummus.
- fill with basil, greens, meat and yogurt mixture.
GREEK SALAD PITA POCKETS FOR TWO
Make and share this Greek Salad Pita Pockets for Two recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all the ingredients, except the hummus and bread, in a bowl until well combined. Spread 2 tablespoons of hummus inside each pita and fill with equal amounts of the filling to serve.
Nutrition Facts : Calories 493.3, Fat 11.8, SaturatedFat 3.6, Cholesterol 13.4, Sodium 691.6, Carbohydrate 85, Fiber 12.5, Sugar 22.8, Protein 16
GREEK PITA POCKETS
Whole wheat pita halves are stuffed with cucumbers, tomatoes and feta-and you can enjoy all this and the fact that it's a Healthy Living recipe, too.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield Makes 6 servings (2 pita halves each).
Number Of Ingredients 6
Steps:
- Mix all ingredients except bread.
- Spoon about 1/2 cup of the cheese mixture into each pita bread half.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g
GREEK TUNA SALAD POCKETS
Make and share this Greek Tuna Salad Pockets recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the lemon juice, oil, oregano and garlic salt in a medium bowl. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly.
- Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approximately 30 minutes before serving.
- Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves.
- Spoon in the tuna mixture and serve immediately.
Nutrition Facts : Calories 310.9, Fat 8.3, SaturatedFat 1.4, Cholesterol 8.9, Sodium 511.2, Carbohydrate 37.3, Fiber 2.4, Sugar 2.4, Protein 20.9
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