Prep. time 30 min. or less
This has been a nice summer dish for our family! And I simply chop up a pita pocket for the 1, 2, and 3-year-olds in the family, toss it with the salad mixture, and they eat it with a spoon. I found the recipe through Vegetarian Times and slightly modified it to fit our tastes. "To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad o it's own with a bowl of soup for dinner. Note: Pepperocini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets."
Ingredients: (doubled recipe quantities in parentheses)
- 1 c. (2 c.) cucumber, peeled, seeded and diced
- 1 c. (2 c.) red bell pepper, diced
- 1 c. (2 c.) zucchini, diced
- 1/3 c. (2/3 c.) feta cheese, crumbled (I use cubed mozzarella)
- 1/4 c. (1/2 c.) red onion, diced
- 1/8 c. (1/4 c.) pepperocini
- 2 Tbl. (4 Tbl.) olive oil, extra virgin
- 1 Tbl. (2 Tbl.) lemon juice
- 1 tsp. (2 tsp.) red wine vinegar
- 1 tsp. (2 tsp.) dried oregano
- 1/4+ tsp. (1/2+ tsp.) sea salt
- 1/4 tsp. (1/2 tsp.) freshly ground black pepper
- 1/4 c. (1/2 c.) chopped black olives, optional
- 3 (6) six-inch whole wheat pita breads, cut in half
- 6 (12) curly leaf lettuce leaves
Combine all ingredients (except the pita bread and lettuce) in a bowl and toss to mix. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
Nutritional Information per serving:
Calories 210; Protein 6; Total Fat 9; Saturated Fat 2; Carbohydrate 28; Cholesterol 5; Sodium 410; Fiber 4; Sugar 3.
Blessings on your meals!
You may also enjoy some of our other favorite family recipes!