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Pita Sandwiches

 

Pita Sandwiches

These Greek pita sandwiches are topped with a homemade yogurt sauce and stuffed into pita bread with veggies and feta cheese.
Prep Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: Greece
Keyword: cucumber, feta cheese, yogurt
Servings: 4

Ingredients

  • 1 cucumber
  • ½ red onion
  • ½ cup halved cherry tomatoes
  • 1 green bell pepper
  • 1 can chickpeas
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp kosher salt
  • Fresh ground pepper
  • ¾ cup crumbled feta cheese
  • 1 tsp chopped fresh dill
  • 1 cup yogurt
  • ½ tsp garlic powder
  • Splash white wine vinegar
  • ¼ tsp kosher salt
  • 4 8-inch diameter whole wheat pita breads, halved

Instructions

  • Peel the cucumber and dice it. Thinly slice the onion.
  • Cut the cherry tomatoes in half. Dice the green pepper.
  • Drain and rinse the chickpeas. Place all vegetables in a bowl or an airtight container
  • To the bowl with the vegetables, add 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon kosher salt and fresh ground pepper pepper.
  • Stir in 3/4 cup feta cheese. Taste, and adjust flavors if desired. This mixture can marinate for a bit if desired, or serve immediately.

For the yogurt sauce

  • Chop the dill, enough for 1 tablespoon.
  • In a small bowl, mix together 1 cup yogurt, 1/2 teaspoon garlic powder, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried), a splash white wine vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper.
  • Using slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. Serve with yogurt sauce.

Photo credit and inspiration:  acouplecooks.com

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Best Dish Recipes from the Balkans | Pita Sandwiches - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Pita Sandwiches

 

Pita Sandwiches

These Greek pita sandwiches are topped with a homemade yogurt sauce and stuffed into pita bread with veggies and feta cheese.
Prep Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: Greece
Keyword: cucumber, feta cheese, yogurt
Servings: 4

Ingredients

  • 1 cucumber
  • ½ red onion
  • ½ cup halved cherry tomatoes
  • 1 green bell pepper
  • 1 can chickpeas
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp kosher salt
  • Fresh ground pepper
  • ¾ cup crumbled feta cheese
  • 1 tsp chopped fresh dill
  • 1 cup yogurt
  • ½ tsp garlic powder
  • Splash white wine vinegar
  • ¼ tsp kosher salt
  • 4 8-inch diameter whole wheat pita breads, halved

Instructions

  • Peel the cucumber and dice it. Thinly slice the onion.
  • Cut the cherry tomatoes in half. Dice the green pepper.
  • Drain and rinse the chickpeas. Place all vegetables in a bowl or an airtight container
  • To the bowl with the vegetables, add 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon kosher salt and fresh ground pepper pepper.
  • Stir in 3/4 cup feta cheese. Taste, and adjust flavors if desired. This mixture can marinate for a bit if desired, or serve immediately.

For the yogurt sauce

  • Chop the dill, enough for 1 tablespoon.
  • In a small bowl, mix together 1 cup yogurt, 1/2 teaspoon garlic powder, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried), a splash white wine vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper.
  • Using slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. Serve with yogurt sauce.

Photo credit and inspiration:  acouplecooks.com

Written by

Related Post

Green Greek Salad with Blueberry Balsamic Dressing
Green Greek Salad with Blueberry Balsamic Dressing
This gorgeous Green Greek Salad with Blueberry Balsamic Dressing can accompany any meal.

Leave a Reply