Greek Salad Pitas

Serving Size : 1
Ingredients

for prepare Greek Salad Pitas

:

Amount	Measure	Ingredient - Preparation Method
LEMON VINAIGRETTE greek salad pitas
12	teaspoons	finely chopped garlic
14	teaspoons	Dijon-style mustard - salt and pepper, to
2 1/2	tablespoons	fresh lemon juice
1/4	cup	extra-virgin olive oil - olive puree:
1/4	cup	pitted black Greek olives
1		mall clove of garlic - peeled
1 1/2	teaspoons	extra-virgin olive oil
1 1/2	teaspoons	fresh lemon juice 1
1/2	teaspoon	dried oregano
2	teaspoons	parsley - chopped
8		romaine lettuce leaves - washed and torn
into inch pieces greek salad pitas
1/2		seedless cucumber - peeled
cut into 1/4-inch cubes greek salad pitas
4		plum tomatoes - cut into
1/4		- inch dice
1		red bell pepper - cut into
1/4		- inch dice
2		scallions - thinly sliced
1/4	pound	feta cheese - crumbled
1/4	cup	flat-leaf parsley - chopped
2	tablespoons	fresh mint - chopped
8		pita breads (6-inch size)

This vibrant salad nestled in pita bread makes an ideal summer luncheon or ~light dinner. 1. To prepare vinaigrette: Whisk together the garlic, mustard, salt, pepper and lemon juice. Drizzle in oil, whisking constantly. Reserve. 2. Prepare olive puree: Place ingredients in a food processor; pulse on and off until nearly smooth. Use a spatula to scrape down sides of the bowl. Reserve. 3. Toss together the lettuce, cucumber tomatoes, red pepper, scallions, cheese parsley, mint and vinaigrette. Set aside. 4. Cut 1 inch off the top of each pita. Open PITAS and the spread insides of each with 1 teaspoon of the olive puree. Fill each with 3/4 cup of the salad

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