I don’t know about you, but I’m ready for spring. I’m ready for bright green grass, pretty flowers, light meals, swims, longer days and lots of grilling. We are almost there folks, I promise.
I guess the upcoming onset of spring has crossed over to my cooking and eating because my lunches and even some dinners lately have consisted of lots of of salad. I know we are technically still in the season of “comfort food” but I’ve been finding fresh, crunchy and light meals like this open-faced salad pita pretty comforting, actually. This “whatever you want to call it” (pizza? open-faced sandwich? salad on pita?) really hit the spot for lunch today as I day-dreamt about all things spring…it’s the perfect type of meal you can literally throw together for yourself on those days where you just need a winter pick-me-up. Or, of course, if you’re just hungry.
Greek Salad Pita Pizza
Recipe created in Aggie’s Kitchen
whole-wheat pita, lightly toasted
2 tablespoons of your favorite hummus spread (I had Sabra jalapeno hummus on this pita)
plum tomato, seeded and chopped
cucumber, seeded and chopped
pepperoncini peppers, sliced
crumbled feta cheese
lemon pepper seasoning, to taste
Spread hummus over lightly toasted pita. Layer your toppings over hummus and sprinkle with lemon pepper seasoning, to taste.