Mediterranean Salad Pita

If you put the feta under the veggies, it hits your tongue when you bite into the sandwich

This is one of those meals I turn to after a stretch of eating poorly. It's light and healthy and has lots of veggies, but if also has bread and cheese, so I don't feel deprived. It's perfect on a hot day, too.

I have varied ingredients depending on what I have and what's in season. This time, I had good lettuce in the garden, so I went with pretty typical salad ingredients. Other times, I've roasted vegetables and used that as the base of the salad. I would have added banana peppers if I'd had any, and I imagine that other people would enjoy olives in this.

It's worth home-making the hummus, especially if you have fresh parsley in the garden that can be blended into it. (See the green specks? So good.)

And I recommend buying whole feta and cutting it into slices. It's less messy than crumbled feta, it tastes stronger, and it's usually cheaper to buy.

The Recipe:

1 whole wheat pita, large enough to fold into a sandwich

2 tb hummus

slices of feta

balsamic dressing (2 tb olive oil, 2 tb balsamic vinegar, salt and pepper, grated garlic)

veggies of your choosing (this time I used lettuce, carrots, cucumbers, and tomato)

Toss vegetables with dressing.
Spread hummus over entire pita.
Layer feta and then dressed veggies on half of pita.
Fold and eat.

The Verdict:

Overall grade: A-

Overall reason: Healthy and delicious. A bit labor-intensive if you make the hummus and chop lots of veggies.

Time to prepare: 10-40 minutes depending on what vegetables you use and whether you make the hummus

Husband quote: Woah, this looks good! (This is a victory for a meatless meal.)

Comments

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