Aegean Salad Pita

1/2		Medium Plum Tomato, chopped
1		Pepperoncini Pepper, or seedless cucumber, chopped
2		Medium Scallion, thinlies sliced
1/2  tablespoon		Dill, fresh, chopped
1/2  teaspoon		Fresh Lemon Juice
1/2		Whole Wheat Pita Bread (6 inch)
1  tablespoon		Hummus
1/2  cup		Mixed Greens, loosely packed Mediterranean blend bagged salad
1  ounce		Crumbled Feta Cheese

Tip: For nutritional information on all the ingredients in Aegean Salad Pita just click on each ingredient name. Then adjust the serving size for any Aegean Salad Pita ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine the tomato, cucumber, scallion, dill, and lemon juice in a medium bowl; set aside.

Split the pita bread crosswise to form 2 pockets. Spread 1 tablespoon of the hummus inside each pocket.

Gently stir the salad greens and feta cheese into the tomato mixture. Spoon evenly into the 2 pita pockets. Serve at once or wrap in plastic wrap and refrigerate for up to 6 hours. Yields 1/2 stuffed pita per serving.
Notes
Added bonus—it’s easily packed for lunch at the office. To prevent the salad greens from wilting, make the sandwich in the morning no more than four to six hours before you plan on eating it. (You can complete step 1 the night before and finish making the sandwiches the next morning.) Use any hummus, such as original or roasted red pepper instead of the sun-dried tomato hummus, if you prefer.

Substitute reduced-fat feta cheese for the regular feta cheese