Greek Salad Pita Sandwiches

This is one of those meals that is perfect for taking leftovers to work for lunch the next day. I’ve even used leftovers as a dip eaten with pita chips. It’s a very adaptable recipe, too. Don’t like cilantro? Substitute parsley in its place. Don’t like radishes? Leave them out or even substitute something crunchy like jicama. Craving meat? Saute some chicken or shrimp, chop it up and add it to your sandwich.

I love the Mediterranean flavor of these sandwiches. They are so fresh and tasty that you might forget how healthy you are eating! Speaking of eating healthy, are you trying to eat healthier in 2012?

Greek Salad Pita Sandwiches
Adapted from Kristen Williams for Bon Appetit, November 2007
Makes 4 servings

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped and seeded cherry tomatoes
1 cup diced, seeded and peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh cilantro
1 minced garlic clove
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper to taste. Mix tomatoes, cucumber, bell pepper, red onion, radishes, cilantro and garlic into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

Printable Version of Greek Salad Pita Sandwiches