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Sunday, January 24, 2010

Greek Salad Pita Sandwiches

I'm not sure why, but I think pitas are so much more fun to eat than sandwiches on regular bread or rolls. Thus, I'm always up for any recipe that involves pita bread (like when I made these or these!) I made these Greek Salad Pita sandwiches for a luncheon I hosted last weekend and they went over very well! I liked this recipe, because the sandwich filling can be made up to two days ahead of time, which is exactly what I did. The filling is colorful, healthy, and perfect for stuffing into a pita!

I actually made modifications to the original recipe because I was making for lots of people! With the recipe below, you'll get about 15 pita sandwiches, so adjust the amounts for your needs.

Greek Salad Pita Sandwiches
adapted from grouprecipes.com

-6 tbsp extra-virgin olive oil
-2 tbsp red wine vinegar

-2 containers chopped grape tomatoes
-1 diced seeded peeled cucumber
-1 chopped green bell pepper
-1 cup chopped red onion
-3/4 cup chopped fresh Italian parsley
-1/4 cup chopped cilantro
-feta cheese, to taste (I allowed people to sprinkle their own on)
-8 whole wheat pita breads, halved (16 halves)

1. Make Vinaigrette by whisking olive oil and red vinegar in a small bowl. Season with salt & pepper.
2. Mix tomatoes, cucumber, bell pepper, red onion, parsley, and cilantro in a large bowl. Pour in dressing and mix well to evenly coat.
3. Stir in feta cheese, unless allowing people to add it themselves.
4. Cover and chill for up to 2 days before serving.