Monday, July 5, 2010

No-Cook Month: Greek Antipasto Pita Recipe

Sweet readers! Today's post is a bit abbreviated for the vacation, but I didn’t want to skip this recipe. It’s a really good one, with absolutely no cooking involved, and it only gets better after a day or two in the fridge. Add a little feta cheese on top for pure Greek pita enjoyment.

Happy 4th! (Er ... or 5th.)


Greek Antipasto Pita
Serves 4 to 6.
Adapted from Moosewood’s Simple Suppers.

2 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, minced or pressed
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill or oregano)

1 celery stalk, diced
1 large tomato, seeded and diced
1/2 red bell pepper, diced
1 cucumber (unpeeled), seeded and diced
1/4 red onion, minced
8 kalamata olives, pitted and chopped
Kosher salt
Freshly ground black pepper

4 whole wheat pitas
A few sprinkles reduced-fat feta cheese (optional)

1) Fill a small bowl with ice water. Add red onion and let sit for 10 minutes. Drain, Set aside.

2) To a medium serving bowl, add olive oil, vinegar, garlic, and dill. Whisk to combine.

3) Add celery, tomato, bell pepper, cucumber, red onion, and olives to bowl. Stir to combine. Salt and pepper to taste. Let sit at least 10 minutes.

4) Scoop filling on to pita. (You can toast the pita it if you like.) Sprinkle with feta if desired. Enjoy!

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
4 servings: 269 calories, 10.7 g fat, 6.7 g fiber, 8.4 g protein, $1.19
6 servings: 179 calories, 7.1 g fat, 4.5 g fiber, 5.6 g protein, $0.79

NOTE: For these calculations, I used Trader Joe’s Whole Wheat Pitas. Your numbers might vary slightly depending on your preferred pita.

2 tablespoons olive oil: 239 calories, 27 g fat, 0 g fiber, 0 g protein, $0.24
1 tablespoon red wine vinegar: negligible calories, fat, fiber, and protein, $0.03
2 garlic cloves: 9 calories, 0 g fat, 0.1 g fiber, 0.4 g protein, $0.12
1 tablespoon fresh dill: negligible calories, fat, fiber, and protein, $0.40
1 celery stalk: 9 calories, 0.1 g fat, 1 g fiber, 0.4 g protein, $0.19
1 large tomato: 33 calories, 0.4 g fat, 2.2 g fiber, 1.6 g protein, $0.49
1/2 red bell pepper: 21 calories, 0.2 g fat, 1.7 g fiber, 0.8 g protein, $0.61
1 cucumber: 45 calories, 0.3 g fat, 1.5 g fiber, 2 g protein, $0.66
1/4 red onion: 12 calories, 0 g fat, 0.4 g fiber, 0.3 g protein, $0.21
8 kalamata olives: 67 calories, 6.7 g fat, 0 g fiber, 0 g protein, $0.44
Kosher salt: negligible calories, fat, fiber, and protein, $0.01
Freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.01
4 whole wheat pitas: 640 calorie, 8 g fat, 20 g fiber, 28 g protein, $1.33
TOTAL: 1074 calories, 42.7 g fat, 26.9 g fiber, 33.5 g protein, $4.74
PER SERVING (TOTAL/4): 269 calories, 10.7 g fat, 6.7 g fiber, 8.4 g protein, $1.19
PER SERVING (TOTAL/6: 179 calories, 7.1 g fat, 4.5 g fiber, 5.6 g protein, $0.79

Stumble Upon Toolbar


Sandy said...

This looks like a great recipe! I'll have to give it a try this summer. Thank you for sharing!

sarah said...

Yummy! This would make the perfect lunch on a warm day. I love the Moosewood cookbooks. Their house dressing is delicious. And they have a Tunisian pumpkin soup that is topped with the most amazing "spice swirl"--but you'd have to wait until after you end your no-cooking phase to try it out. :) said...

Love Moosewood! Great summer recipe.

quickmealhelp said...

This sounds awesome -- thanks for sharing! Can't get better than quick and easy and Greek -- looking forward to having this for lunch soon. With the feta cheese!

Karen said...

I've been making this recipe from Moosewood for a few years now. I made it with fresh dill the last time and decided I like dried oregano better. I also cube a little mozzarella with mine. YUM!

Steph said...

I made these last night for dinner and they were a big hit with everyone. Thanks for the delicious idea!