I’m excited to share this super simple, but very tasty recipe with the NutriFocus family call Greek Salad Pita Pockets! If you are busy like me, taking time to make lunches every night can be a little annoying. After a long day of working and cleaning up dishes from dinner, the last thing I feel like doing to prepping another meal for the next day. However, I know the importance of a healthy, balanced lunch to supply me with the energy to meet the demands of my day. So I always pull through and make our lunches. I found this recipe to be a fantastic fit for an easy, fast lunch! All the fresh ingredients give this recipe a refreshing, clean taste which is a perfect “pick me up” for the afternoon energy slumps! Although I used the same ingredients, I did not stick the the exact measurements that the recipe called for because I wanted it to be able to supply enough “salad” for 2-3 days. So I just eyeballed and used as much of each ingredient as I wanted. I ended up using ½ small bag of shredded lettuce, 2 whole tomatoes, ¾ English cucumber, ½ red onion, ½ green bell pepper, 1 container of feta cheese, ½ cup black olives 3-4 Tbsp olive oil, and 3-4 Tbsp of lemon juice.
Since I made more salad than the recipe called for, this allowed Mike and I to have Greek Salad Pitas for 2 lunches, 1 dinner, and I had it an extra lunch (so a total of 5 lunches). Pita bread is a versatile alternative to standard sliced bread, and can be cut in half then opened up to form neat pockets, ready to be stuffed with the filling of your choice. Since pita pockets can be hard to fill without tearing, avoid frustration by using the “tostada” effect. I kept the pita in its original round shape without cutting in two and cover with Publix brand Greek Kalamata Hummus and then topped the pita & hummus with ¾ cup (give or take) of the Greek salad mix! The combination was PERFECT!!
This recipe leaves room for your creativity to make it all your own! Let me know if you try this recipe and add any touches to make it uniquely yours!
GREEK SALAD PITA POCKETS
1 cup shredded romaine lettuce
1 tomato—finely chopped
½ cup finely diced cucumber
8 thin slices red onion
¼ green pepper
1 oz crumbled feta cheese
4 pitted black olives—sliced
½ tablespoon extra virgin olive oil
½ tablespoon lemon juice
A pinch each of sea salt and black pepper
4 tablespoons store-bought hummus
2 whole grain pita breads—halved, opened into pockets
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.