Ingredients
- 1/4 cup tomato, medium dice
- 1/2 cucumber, 1/4 – inch slices
- 1/4 cup pitted black olives, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 lemon, juiced (about 1 teaspoon)
- 1 teaspoon olive oil
- 1 whole wheat pita
Directions
In a small bowl, mix together tomato, cucumbers, olives, feta, lemon, and olive oil.
Next, cut each pita in half to create two half pita pockets.
Open up the pita pocket, and place half of the vegetable and feta mix into each pita piece.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Easy
Nutrition Tip 
Whole wheat flour used in the pita is rich in phosphorus which is a major mineral which works closely with calcium to build our bones.
Pita bread is cooked in ovens that are very hot. The pocket generates from steam. The steam allows the pita to puff up while it is baking and then it flatens once it is cooled again. However, this time there is a pocket for stuffing favorites like falafel, beans, lettuce, tomatoes, olives, and feta.
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