Here’s another great summer dinner idea for really hot days. No cooking required!
1 english cucumber, chopped
2 tomatoes, chopped
1/3 cup feta cheese, crumbled
1/2 tsp oregano
1/2 tbsp lemon juice
Whole wheat pita pockets
Hummus (store-bought or homemade recipe below)
Combine cucumber, tomatoes, feta, oregano and lemon juice. Cut pitas in half and spread with hummus, then fill with the greek salad mixture.
1 (19 oz) can of chickpeas, rinsed
1 clove garlic
2 tbsp plain yogurt or sour cream
1 tsp cumin
1 tbsp olive oil
1 tbsp lemon juice
1/4 tsp salt
Place ingredients in a food processor or blender and blend until smooth. You can add more salt to taste afterwards if desired.
This was a super easy dinner, and really tasty too. For Bennett I just served him the salad by itself and cut the pita into wedges with a little hummus on the side for dipping. He really liked the hummus! Cole, again, was not very interested. He usually likes Greek salad but this time he informed me he didn’t like salad. Tony enjoyed this meal but I forgot to tell him that the pitas opened up into pockets so he just put everything on top of the pita and wrapped it up. Hey, that works too! If you don’t have pita pockets handy you could use tortillas and make these into wraps.