Name: Greek Tuna Salad Pita Pockets With Feta Cheese
Yield: 6
Ingredients: 1 tablespoon lemon juice; 2 tablespoon olive oil; 1 clove garlic, finely chopped; 1/4 teaspoon salt; 1 medium cucumber, peeled, seeded, and finely chopped; 1 ripe medium tomato, seeded, and diced; 1/2 cup feta cheese, crumbled; 12 pitted kalamata olives, chopped; 10 ounce canned tuna, drained and flaked; 12 leaves romaine lettuce, torn in half; 6 pita breads, cut in half to form pockets

Ingredients

1 Tablespoon lemon juice
2 Tablespoons olive oil
1 clove garlic, finely chopped
1/4 Teaspoon salt
1 medium cucumber, peeled, seeded, and finely chopped
1 ripe medium tomato, seeded, and diced
1/2 Cup feta cheese, crumbled
12 pitted Kalamata olives, chopped
10 Ounces canned tuna, drained and flaked
12 leaves romaine lettuce, torn in half
6 pita breads, cut in half to form pockets

Directions

Whisk together the lemon juice, oil, garlic, and salt in a small bowl.

In a medium bowl, toss together with cucumber, tomato, cheese, olives, and tuna. Pour dressing over salad, and toss to coat.

Place 1 lettuce leaf half in each pita pocket. Top with ½ cup tuna salad.