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🍽️ Fresh Greek Salad Sandwich

549 kcal · 30 min · 4 servings

Ingredients

• 250 g cocktail tomatoes
• 0.5 cucumber
• 1 red onion
• 80 g black olives
• 300 g feta
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt
• pepper (from the mill)
• 4 small pita breads
• 2 tbsp black olive paste
• 1 tbsp mint leaves (finely chopped)
• 2 garlic cloves
• 200 g Greek yogurt
• salt
• pepper (from the mill)
• 1 tsp lemon juice

Instructions

1. 1. Wash the tomatoes thoroughly. Cut them in half or into quarters.
2. 2. Peel the cucumber. Cut it in half lengthwise.
3. 3. Remove the seeds from the cucumber halves using a spoon.
4. 4. Dice the cucumber flesh into small pieces.
5. 5. Peel the onion. Slice it into thin rings.
6. 6. Halve the olives and remove the pits.
7. 7. Cut the cheese into small cubes.
8. 8. Place all prepared ingredients into a large bowl.
9. 9. Add oil and oregano and mix everything well.
10. 10. Season the mixture with salt and pepper.
11. 11. Cover the bowl and place it in the refrigerator to chill.
12. 12. Peel the garlic.
13. 13. Mix the yogurt with the mint.
14. 14. Press the garlic into the yogurt mixture.
15. 15. Season the dip with salt, pepper, and lemon juice.
16. 16. Preheat the oven.
17. 17. Bake the pita breads briefly in the oven until warm.
18. 18. Cut a pocket into each pita bread without cutting all the way through the bottom.
19. 19. Spread the olive paste into the bread pockets.
20. 20. Fill the bread pockets with the cold vegetable salad.
21. 21. Serve the yogurt-mint dip separately alongside the salad.

Nutrition per serving

• kcal: 549
• Protein: 22 g · Fett/Fat: 30 g · Carbs: 47 g