Author:
Serves: 6 halves
Ingredients
  • Salad:
  • 1 red pepper, diced
  • 1 english cucumber, diced or sliced
  • 300g (approx 14 small) heirloom cherry tomatoes ( if you can find them at Coop from Redcliff, Alberta)
  • 1/2 large red onion, sliced thinly, more or less to taste
  • 1 1/4 cup olives, Kalamata and Sicilian
  • 1 cup feta cheese, diced
  • few sprigs fresh oregano leaves
  • salad greens
  • 1 300g package Byblos Whole Wheat Pita
  • Dressing:
  • 1/4 cup olive oil
  • 2 tbsp white balsamic vinegar (or any balsamic vinegar)
  • 1/2 large lemon, juiced
  • 1 tbsp dijon mustard
  • 1 tsp dried oregano
  • 1-2 cloves garlic (optional)
  • 1/4 tsp salt
  • pepper grated
Instructions
  1. Whisk all of the dressing ingredients together in a small cup or measuring bowl.
  2. Mix together all of the salad ingredients, except for the salad greens and place in a large mixing bowl.
  3. Slice each pita in half and gently work your fingers in between the layers to create a pocket. Line the pita half with salad greens, then spoon the salad mixture in to fill.
  4. Drizzle with the dressing ingredients and then top with fresh oregano.
  5. Serve immediately or prepare in advance and refrigerate, add the dressing just before serving.
Recipe by Just a Smidgen at https://justasmidgen.com/2015/05/25/homemade-greek-salad-pita-pockets/