Ingredients with Measurements:
- 2 large pita pockets
- 1/2 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives, halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special Equipment Needed:
- Knife
- Cutting board
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Cut pita pockets in half and place on a baking sheet.
3. Bake for 8-10 minutes, or until lightly toasted.
4. In a small bowl, combine cucumber, red onion, red bell pepper, feta cheese, and olives.
5. In a separate bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
6. Pour dressing over the vegetable mixture and toss to combine.
7. Fill each pita pocket with the vegetable mixture.
8. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: 2 pita pockets
Nutritional Information: Calories: 545, Fat: 37g, Carbohydrates: 38g, Protein: 14g
Substitutions for Ingredients
- Cucumber: zucchini, squash, or celery
- Red onion: white onion or shallot
- Red bell pepper: green bell pepper or yellow bell pepper
- Feta cheese: goat cheese or ricotta salata
- Kalamata olives: any type of pitted olives
- Extra-virgin olive oil: avocado oil or vegetable oil
- Red wine vinegar: white wine vinegar or apple cider vinegar
Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Substitute the feta cheese with crumbled goat cheese or ricotta salata.
- Add diced tomatoes for a pop of color.
- Use any type of pitted olives.
Tips and Tricks:
- For a vegan version, omit the feta cheese and use a vegan alternative.
- To make the pita pockets extra crispy, brush them with a little olive oil before baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
Serve the pita pockets on a large platter with a side of tzatziki sauce.
Garnishes:
- Chopped fresh parsley
- Sliced avocado
- Chopped fresh mint
Pairings:
- Grilled chicken
- Grilled fish
- Roasted vegetables
Suggested Side Dishes:
- Hummus
- Tabbouleh
- Greek-style potatoes
Troubleshooting Advice:
- If the pita pockets are not crisping up in the oven, increase the oven temperature to 375°F and bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of serving.
- Do not leave leftovers out at room temperature for more than 2 hours.
Food History:
The Greek salad pita pocket is a modern take on the classic Greek salad. The traditional Greek salad is typically made with diced cucumbers, tomatoes, red onion, feta cheese, and olives, all tossed in a simple dressing of olive oil and red wine vinegar.
Flavor Profiles:
This dish has a bright and tangy flavor from the red wine vinegar and feta cheese, and a hint of earthiness from the oregano.
Serving Suggestions:
Serve the Greek salad pita pockets as a light lunch or dinner, or as an appetizer.
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Region: Greek