Antipasto Pitas


8 oz. Crumbled feta cheese
2 Med. tomatoes, diced
1 Large cucumber, peeled and diced
1 Small onion, thinly sliced
1/4 cup Sliced kalamata olives (or black is fine also)
3 tablespoon Expeller-expressed, extra-virgin olive oil
3 tablespoon Freshly squeezed lemon juice
1 teaspoon Dried oregano
1 teaspoon Real sea salt or Redmond Real salt
1/2 teaspoon Freshly ground pepper
16 slices Salami (no nitrites or nitrates)
8 Lettuce leaves
4 Whole wheat pita rounds, halved
1/2 cup Alfalfa sprouts


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