I'm still trying to get the hang of the Mediterranean diet, so when I was fishing around for a few sandwich themes, the Greek style pita caught my attention. This is a fairly light version and seems perfect for a healthy spring outdoor lunch.
1 cup Greek yogurt
1 English cucumber, peeled and diced
1 tomato, seeded and diced
1 shallot diced fine
1 tbls chopped fresh dill
1 tbls chopped fresh parsley
1 clove garlic pressed
1 tbls olive oil
1 tbls fresh lemon juice
1 tsp kosher salt
1/2 tsp pepper
1/2 cup crumbled Feta cheese
Mix all the above and refrigerate overnight. Mix with 4 oz. chopped smoked salmon. Split two pita rounds and stuff each with mixture.
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