Greek Salad Pocket pita 5 Star

The ingredients are:

English Cucumber
Cherry Tomatoes
Purple Onion
Feta Cheese
Kalamta Olives
Yasou The Original Greek Dressing
1 Pkg of Pocket Pita’s

Cut English Cumber, Tomatoes, and Purple Onion Up.
I went through Kalamata Olives to make sure no pits
Even though it said pitted.
I sliced Feta Cheese and cut into chunks
Opened Pocket Pita Carefully because it will split. If it rips on you, use it as a side bread.

I poured a little Yasou Greek Dressing Original on and toss around in bowl
then added to pita’s

This is great with Grilled Chicken, also you can heat pita on grill instead or you can serve as a side salad.

Enjoy

Hello everyone. Welcome to quick and easy cooking. Today we are going to make Greek salad pa sandwich. And what I am using is pita pockets. Now when you pick out the pita bread, make sure that it has a pocket because not all pita bread has a pocket in it. So make sure it says pita pocket bread. Now, the ingredients that you will need are an English cucumber. For this video, I am using Yasu Greek salad dressing. It’s the original. Now, if you want to make your own dressing, you can. You will also need some tomatoes, red onion, calamata olives, and a good feta cheese. I am using domestic. Now, in the original Greek salad, they use like a Roma tomato, and I wanted to use the cherry tomatoes because the cherry tomatoes are sweeter and I think they taste better and they would go better into the pocket. But that’s, you know, if you want to use the original recipe like the Roma tomato, by all means, do that. But these are the ingredients that you will need to make your Greek salad pa pocket sandwich. Do is I’m going to take these cherry tomatoes and I’m going to cut these in half. Make sure you have a pairing knife that’s pretty sharp. [Music] And make sure that you wash these really good. But this sandwich is really light. If you’re doing Weight Watchers, this would be great. Now, keto, um, you would have to have the keto bread, but this is really, really good. Slice this down. This onion like this. I’m just going to slice it down. Now, these onions are really, really strong, the purple onion. So, be careful. They are really, really strong. Okay, now I’ve got enough right here that I want to take and I’m going to slice up. Okay, let me move that away. I’m just going to go across like this. I’m going to do something a little bit different. Across like that. Across like that. And I’m just going to put them up like this. That way it goes into the salad. And I don’t want a lot of these. Now, if you want to cut these finer, you can. You can cut them like that. That way they’re not so big. You know, if you want to do it like that, you know, you can cut your onion any which way, you know, that you want to for your salad. I like purple onion. I I believe that it brings a lot of flavor to dishes. I really do like it. So, I’ve got that right there and I’m going to throw it into my bowl. See, you can also make slithers on this off the onion. You know, cut it finer than what I cut it. So, you can um do that as well. Is I’ve got our English cucumber right here. And I left some of the skin on because I absolutely love how that looks. So, I’m going to leave that for my salad. And then I’m going to just cut it up. Now, I’ve taken this cucumber and I’ve cut it lengthwise. See how I did that? So, I’m going to cut these on up and then I’m going to put it in our How good this looks. This is just our tomato, our red onion, and our English cucumber. Now, I’m going to check and make sure that these are pitted, our calamata olives. So, I’m just going to go over them real fast to make sure that there’s no pits in them. And no, they do not stain a salad. So, these do not stain a salad. Okay. Now, I love a lot of olives in my stuff. I do. I love a lot of olives. Now, I’m going to cut the cheese on up. But when I cut the cheese on up, I’m going to keep it kind of like chunked. Um cuz I don’t want it to be too fine. I’m going to do is I’m going to show you. Let me move this out of the way. Here’s my feta. I love feta. Now, I’m going to make like a thick slice right here. Okay. I’m going to go all the way down like that. And you’ll have some of it break off. Now, I’m going to do one, two, and three. Like that. And then I’m going to go across like this. And it doesn’t have to be perfect or anything like that. You know, it’s a salad. And I’m just going to throw this in here like that. And this is what makes the Greek salad. It’s just the feta olives. It’s definitely one of my favorite to have. And like I said, you can eat this, you know, all day long. and um putting this with a pa pocket or you don’t even have to use a pita pocket. You can just put it on uh eat this by itself or you can have like a piece of lettuce like a leaf lettuce romaine something like that where if you if you can’t have the carb of the pita pocket you can do it other ways. These pea pockets, see how they are, that’s what you need, a pita pocket. Now be careful with these because they do tear. It’s very very fine. So, they do tear, but these are so so good. Now, you can also heat these onto the grill and do like a grill mark onto them. And you can also use like grilled chicken in this. Now, I’m doing for video purposes this u for this video just a vegetarian one. But if you want to add grilled chicken to this, you can. And if you, like I said, if you want to use a pita pocket, fine. But you can use like salad or you can use something else. But these are absolutely wonderful. You can use this for like tuna fish, any type of um sandwich, ham sandwich, turkey sandwich in a pita pocket. They are very, very good. So what I’m going to do is I’m going to put some dressing on our yasu dressing, which is the original Greek dressing. Or you can make your own. You know, you can make your own uh Greek salad uh dressing, but for this made with olive oil, vinegar, red wine vinegar. Yes. And garlic and oregano. And then, you know, if you don’t want to put the red wine vinegar into it, you don’t have to, you know, you can make it a different way, you know. Um but for today’s purpose, we’re just going to use this. And then I’m going to put our salad into a pita pocket. Pour a little bit on. I just shook it up. I’m just going to pour a little bit on cuz a little bit goes a long way and you don’t want your salad drenched in it. Have you ever went to a like a sub shop and they drenched your uh sub? So, you don’t want to do that. Now, I’m going to take my spoon here and then I’m just going to mix this up like this. Now, just enough. And you can add salt and pepper to this. You can add any type of seasonings that you want. If you want to put garlic in there, you know, you can make it your own, however you like it. Now, doesn’t that look absolutely wonderful? This is our Greek salad pa sandwich. Look how good this looks. Now, like I said, you can put grilled chicken in this. You can um just have it vegetarian like we’re doing it. Um, now you can heat the pocket pa on up and you can just serve this as a side and just eat the salad by itself. Or if you don’t want the pocket pa, you can just have this salad by itself with either, you know, leaf, lettuce, romaine, and um, some chicken strips and that would be a wonderful meal. I want to thank everybody for watching our video today. Please click the subscribe button and notification bell so that way every time I come on, you know. Again, thank you for watching our video. I want to thank all the subscribers out there. And if you’re watching this for the first time, please click the subscribe button. I would love to have you as part of my YouTube family. Take care and I’ll see you in the next episode. Bye-bye.