July 24, 2016


Diced feta cheese-1 cup
Cucumber-1/4 cup
Cherry tomatoes-8
Green pepper-1/2
Small onion-1/4
Black olives-8
Olive oil- 30 ml
Dried oregano- 5 ml
Pitta breads- 4
Natural yogurt- 60 ml
Dried mint-5 ml
Ground black pepper


  • Place the cheese,cucumber,tomatoes,pepper,onions,and olives in a bowl.
  • Stir in the olive oil and oregano,then season well and set the bowl aside.
  • Place the pitta breads in a toaster for about 2 mins.
  • To make the dressing,mix the yogurt with the mint,season well.
  • Holding the hot pittas in a tea towel,slice each one from top to bottom down one of the longer sides and open out to form a pocket.
  • Divide the prepared salad among the pitta breads pockets and drizzle over a spoonful of the yogurt dressing.
  • Serve the filled pitas immediately,garnished with fresh mint.
  • Offer the remaining dressing separately.

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