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Garden-Fresh “Pitzas”

Greek salad toppings of tomatoes, cucumbers and feta turn pitas into “pitzas.” Draining the diced tomatoes keeps the crust from getting too soggy.

Greek salad toppings of tomatoes, cucumbers and feta turn pitas into “pitzas.” Draining the diced tomatoes keeps the crust from getting too soggy.

Servings
SERVING

Ingredients

  • 2 large tomatoes, diced (about 1 3/4 lbs.)
  • 4 whole-wheat pita pockets, separated into 8 rounds
  • 3 Tbs. low-fat Italian dressing
  • 1/2 medium cucumber, cut into 1/3-inch dice (about 1 1/2 cup)
  • 1 1/4 cup crumbed feta cheese (5 oz.)

Preparation

  1. Place tomatoes in colander, and drain 15 minutes. Lightly brush one side of each pita with dressing. Heat large skillet over medium-high heat. Add pita, oiled side down, and cook 1 minute, or until lightly toasted. Repeat with remaining pitas. Toss cucumbers with remaining dressing, and set aside.
  2. Preheat broiler. Transfer pitas, toasted side down, to baking sheet. Arrange tomatoes over each pita, and top with feta. Broil 2 to 3 minutes, or until heated through and feta begins to brown. Top with cucumbers, and serve.

Nutrition Information

  • Serving Size Serves 4
  • Calories 293
  • Carbohydrate Content 35 g
  • Cholesterol Content 42 mg
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 13 g
  • Saturated Fat Content 7 g
  • Sodium Content 854 mg
  • Sugar Content 8 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g