Greek Salad Pita Pockets Recipe

RECIPE INGREDIENTS


1/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh mint leaves

1 garlic clove, minced

3 cups thinly sliced English hothouse cucumber

13 ounces cherry tomatoes, quartered (about 2 1/2 cups)

3/4 cup drained chopped roasted red bell pepper from jar

1/2 cup pitted kalamata olives, sliced

6 ounces feta cheese, crumbled (about 1 1/2 cups)

Half of 6-ounce package baby spinach leaves


4 pita breads, cut crosswise in half





RECIPE METHOD


Whisk first 5 ingredients in large bowl. Add cucumber, tomatoes, bell pepper and olives; toss to coat. Mix in feta and spinach. Season salad to taste with salt and pepper.


Char pita bread over gas flame until blackened in spots, turning frequently with tong, about 30 seconds. Spoon salad into pita bread and serve.