8 oz. crumbled feta cheese
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 small red onion, coarsely chopped
1/4 c. sliced kalamata olives (or black is fine also)
16 slices salami (no nitrites or nitrates) or any other kind of meat, cut into bite-sized pieces
8 lettuce leaves
4 whole-wheat pita rounds, halved
1/2 c. alfalfa sprouts (optional)
3 T. expeller-expressed, extra-virgin olive oil
3 T. freshly squeezed lemon juice
1 t. dried oregano
1 t. real sea salt or Redmond Real salt
1/2 t. freshly ground pepper
1. In a large bowl combine feta cheese, tomato, cucumber, onion, olives and salami or other meat.
2. For the dressing, in a small bowl, combine oil, lemon juice, oregano, salt and pepper.
3. Pour dressing over veggie mixture and toss. Refrigerate any leftover dressing.
4. Place 1 lettuce leaf in each pita bread pocket, fill with veggie mixture and top with alfalfa sprouts.
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