greek antipasto pita filling

2 T olive oil
1 T red wine vinegar or cider vinegar
2 garlic cloves, minced or pressed
1 T chopped fresh dill (or 1 tsp dried dill or oregano)
1 celery stalk
1 large tomato
1/2 red bell pepper
1 cucumber
1/4 red onion
8 pitted kalamata olives
salt and pepper

in a bowl, whisk together the oil, vinegar, garlic, and dill. as you prepare the vegetables, add them to the bowl? dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filing tastes best if it sits at room temp for 10 minutes. It will keep in the refrigerator for a couple days.
Cut pitas in half and toast them lightly. To serve, stuff pita with filling.
Variation: add 3 ounces of seasoned seitan, chopped. look for this int he refrigerator section near the tofu in natural food stores and many supermarkets.
Opt: top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DGAGE8.