Fresh, vibrant, and full of bold Mediterranean flavor, these Vegetable Pitas are a quick and healthy meal made with Lesley Elizabeth Garlic Oil and Aged Balsamic Vinegar. Perfect for lunch, dinner, or meal prep, these pitas combine ripe tomatoes, cucumbers, olives, and feta in a light, zesty dressing that bursts with flavor. Served in whole wheat pita pockets and finished with crumbled feta cheese, this Mediterranean recipe is packed with bold herb-infused goodness.
Mediterranean Vegetable Pitas with Garlic Oil
Serves 4
Ingredients:
- ¼ cup Lesley Elizabeth Garlic Oil
- 2 tablespoons Lesley Elizabeth Aged Balsamic Vinegar
- 2 teaspoons grated lemon peel
- ½ teaspoon black pepper
- 1 large tomato, chopped
- 1 cup seeded cucumber, chopped
- ½ cup red onion, chopped
- 2¼ ounces chopped ripe olives
- 2 cups torn romaine lettuce
- 8 whole wheat pita pocket halves
- ½ cup crumbled feta cheese
Instructions:
- In a large mixing bowl, whisk together Garlic Oil, Aged Balsamic Vinegar, lemon peel, and black pepper until emulsified.
- Add the chopped tomato, cucumber, red onion, and olives. Toss until well coated. Cover and refrigerate until ready to serve, allowing flavors to develop.
- Right before serving, toss in the romaine lettuce to combine.
- Spoon the fresh veggie mixture evenly into the pita halves and sprinkle with crumbled feta cheese.
Serving Tips:
- Serve with a side of hummus or tzatziki for extra Mediterranean flair.
- Want added protein? Mix in chickpeas or grilled chicken before stuffing the pitas.
- These veggie-stuffed pitas make a delicious vegetarian lunch, picnic staple, or light summer dinner.
Our signature Garlic Oil brings deep, rich flavor to every bite, while the Aged Balsamic Vinegar adds a touch of sweetness and tang. Combined with crisp vegetables and creamy feta, these Mediterranean Vegetable Pitas are a refreshing, flavorful recipe you’ll come back to again and again.
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