Greek Salad Pita

Posted by on Dec 21, 2011 | 2 comments

FILLING:

about a quarter of a medium cucumber, diced
10 grape tomatoes (give or take), cut in half
diced red onion to taste (roughly 2 TBSP)
10 black olives (give or take), pitted & cut in half
1/2 cup crumbled feta cheese
2 TBSP lemon juice
1 & 1/2 TBSP extra virgin olive oil
1 tsp dried oregano (or 1 TBSP chopped fresh)

DRESSING:

1/2 cup plain yogurt
1 TBSP chopped, fresh mint leaves
a few dashes of pure salt
freshly ground black pepper

2 whole grain or sprouted pitas

  • Mix together filling ingredients and fill 2 pitas.
  • Combine dressing ingredients and drizzle into each pita.

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SIDE NOTES:

~ There’s a lot of give and take with this one – as it’s a toss together, drizzle in kind of thing. Don’t really need to count tomatoes or measure if you don’t want to. Just add everything in the amounts that look good to you.

~  If you prefer, you can use red wine vinegar instead of lemon juice.  Depending on how much zing you’re in the mood for, be careful that you don’t add too much of either.  You can add it little by little and taste as you go if you’re unsure. (My daughter & I like it a bit more lemon-y than my husband & son.)

~ Be sure to have a spoon handy, as it’s a juicy, drippy sandwich that may or may not hold together until the last bite!

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If you’re eating gluten/grain free, omit the pita and simply eat as a salad (or use gluten free bread if desired).  Always check the labels of any packaged goods you’re using (such as olives and yogurt) if eating gluten and/or sugar free.


  • Moses Wilson

    Sounds delicious. Although since I’m in line with the newer move to low sodium consumption, I’d probably make a Feta Cheese/Black olive paste and mix only a tablespoon or so with the yogurt. That would significantly reduce the salt and should still be yummy. ; )

    Thanks for the recipe

  • http://dianeschnier.wordpress.com Diane Schnier

    You’re welcome. Hope you enjoy it!

    Since you brought up the topic of sodium, I hope you don’t mind me mentioning my general perspective. I’d like to be sure that everyone realizes sodium is an essential nutrient. Over the long run, having too little salt in our diet can cause numerous, serious health problems. The myth that salt is bad for us has been drummed into our heads for a long time (along with the egg myth, the butter myth, and many others), but has no credible scientific data backing it. However, for certain, I can say that commercial table-salt is terrible and should be avoided as much as possible. On the other hand, real salt – unrefined sea salt – is a super food and has a very long list of health benefits.

    Next I think it’s important to note that sugar and refined carbohydrates are the real culprits causing the illnesses commonly blamed on salt.

    You are absolutely right though… Many processed foods (including cheese, olives…etc) contain very low-quality, commercially refined salt that can cause problems if eaten in excess, so I DO like your idea of reducing that type of sodium in the diet (great idea to make a paste out of the cheese/olives!). I just want to be sure that everyone reading understands that salt is not bad in and of itself. In fact, it’s very, very good, and a crucial component to maintaining optimal health (provided it’s real salt).

    Of course, everyone’s needs are different so be sure to always follow the advice of your well-informed doctor.

    To your good health! =)