Cucumber Salad-Stuffed Pita Pockets
with Hummus, Feta & Creamy Dill Sauce | 2 Servings
If you were to 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 prime example. You’ll fill pita with a fresh cucumber and tomato salad, swipe of hummus, 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—those are what your fingers are for!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Whole Wheat Pitas
Not included in your delivery
Wash and dry produce.
Trim and quarter cucumber lengthwise; slice crosswise 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.
Toast pita halves until warm. Fill each pita pocket with a bit of hummus, veggie salad, dill sauce, feta, and hot sauce to taste.