everything you love about greek salad in a portable portion
Ingredients:
3/4 lb tomato, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumbers (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or 1/4 cup other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh italian parsley
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)
pita bread, shells
Directions:
1. Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) 2. eat OR stuff in a pita.
