Easy Peasy Greek Salad Pitas

Don't get me wrong; I love to cook. But recipes that require a mighty amount of forethought and long cooking times are really starting to wear on me (think: soaking beans over night for bean soup, bread baking and it's 4 hour cooking/waiting time, etc.)

So, to quell the arduous cooking process, I made a quick and easy recipe I used for a food demo last week at work. It took less than 7 minutes in prep time between me and my sous chef and was relatively inexpensive. I also realized how much I don't use olives in cooking and need to more often.

Easy Peasy Greek Salad Pitas

3 whole wheat pitas, sliced in half

1 small head of green leaf lettuce or romaine, chopped into bite-sized pieces

12 grape or cherry tomatoes, quartered

1/4 cup red onion, chopped

1 16-oz can of small olives, chopped

1/2 cup feta cheese, crumbled

1/4 cup parmesan cheese, crumbled

1 Tbsp olive oil

juice of one lemon

S & P

Add all ingredients except the pitas in a bowl and mix well. Scoop mixture into pita and serve. Will fill 6 pita pockets.

Question of the Day: Do you love/like/neutral/hate olives?