This tasty pita accompanied a cup of Chicken Noodle Soup. It was quick and delicious and brings back tastes of summer in a very satisfying winter meal.
6 whole wheat pocket pita breads (I bought ones that were perforated and easy to split apart)
1 cucumber, peeled and diced
1 cup fresh spinach; ribboned (On a cutting board, hold the bunch together in one hand and slice as a group into ribboned slices with knife in opposite hand).
1 plum tomato, diced
1/2 cup Kalamata olives, sliced
2/3 cup Feta cheese, crumbled
Mix veggies together with Feta. Toss with your favorite vinaigrette. Spoon about 1/2 cup into each pita half. Enjoy!