Greek Salad Pitas

Great for lunch.

• Ready In: 7 mins
• Serves: 4

Ingredients

• 1  cup  diced feta cheese
• 1⁄4 cucumber, peeled and diced
• 8  cherry tomatoes, quartered
• 1⁄2 green bell pepper, seeded and thinly sliced
• 1⁄4 onion, thinly sliced
• 8  black olives, pitted and halved
• 2  tablespoons olive oil
• 1  teaspoon dried oregano
• 4  large  pita breads
• 1⁄4 cup plain yogurt
• 1  teaspoon dried mint
•  salt and pepper

Directions

1. Place the cheese, cucumber, tomatoes, pepper, onion, and olives in a bowl.
2. Stir in the olive oil and oregano, then season well and set the bowl aside.
3. Place the pita breads in a toaster or under a preheated broiler for about 2 minutes, until puffed up.
4. Meanwhile to make the dressing, mix the yogurt with the mint, season well and set aside.
5. Holding the hot pitas in a kitchen towel, slice each one from top to bottom down one of the longer sides and open out to form a pocket.
6. Divide the prepared salad among the pita bread pockets and drizzle with a spoonful of the yogurt dressing.
7. Serve.
8. Use the remaining dressing separately.