Hummus-Cucumber Salad Pitas with Rib-Eye
with Feta, Grape Tomatoes & Creamy Dill Sauce
- Milk
- Sesame
- Wheat
If you ask us, the pita is the ultimate pocket: You can stuff just about anything in it and if it overflows that means you stuffed it right. These pita pockets are just one example. You’ll fill the pita with a fresh cucumber and tomato salad, a swipe of hummus, a creamy and tangy dill dressing, feta, and as much hot sauce as your taste buds desire. When you’re ready to eat, don’t let any dripping sauce or salad go to waste—that’s what your fingers are for!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 cup
Feta Cheese
(Contains: Milk)
8 tablespoon
Hummus
(Contains: Sesame)
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
16 ounce
Grass-Fed Rib-Eye Steak
4 ounce
Grape Tomatoes
¼ ounce
Dill
1 unit
Cucumber
½ ounce
Pepitas
2 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas.
In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.
In a small bowl, combine sour cream, remaining dill, and a squeeze of lemon juice to taste. Season with salt and pepper.
Wrap pitas in damp paper towels and place on a plate. Microwave until warm, 20 seconds.
Fill each pita with a bit of hummus, veggie salad, dill sauce, feta, and hot sauce to taste. Divide pita pockets between plates; serve.
