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Greek Pita Pockets

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Apologies for quite possibly the most boring post ever with a mediocre (at best) photograph but I felt that I owed it to you to share our new household favorite.

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Remember when we planted tomatoes right in the bag [6] of soil this summer?  Well, at the beginning of this week we picked our last ripe tomato and used it to make a little Greek chop salad.  We mixed in some of our potted herbs that are still going strong!

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Then we warmed up a whole wheat pita, carefully opened the pouch and stuffed the salad in.  I’ve recreated this every single day this week.  OBSESSED.

Greek Pita Pockets Recipe

Ingredients:
1 large ripe ripe tomato diced
2 Persians cucumbers diced
handful of chopped black olives
2 to 3 tablespoons crumbled feta cheese
1 tablespoon olive oil
juice of 1/2 lemon
fresh chopped herbs (we used chives, oregano and parsley)
salt and pepper
2 whole wheat pitas

1. Toss the veggies with the olive oil, lemon juice and herbs.  Mix in the feta and add salt and pepper to taste.
2. Warm the pita in the microwave for 20 seconds. Gently open each pita.  Fill with salad and eat!

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