Ingredients
- This is also great served as a salad on a bed of romaine lettuce.
- 1/2 cup 1/2 cup Greek or Italian vinaigrette dressing
- 1 Tablespoon 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 2 teaspoons 2 teaspoons minced fresh garlic
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1 1 large ripe tomato, diced
- 1/2 cup 1/2 cup diced white or red onion
- 1/2 cup 1/2 cup diced cucumber
- 3/4 cup 3/4 cup diced red or green bell pepper
- 1/3 cup 1/3 cup chopped black or Kalamata olives
- 1/3 cup 1/3 cup crumbled Feta cheese
- 4 4 large pocketed pitas
- 8 8 leaves green leaf lettuce
- Tzatziki sauce, purchased (optional)
Servings:
Units:
Instructions
- In a large bowl, whisk together the vinaigrette, oregano and garlic. Add the drained salmon, tomato, onion, cucumber, bell pepper, olives
- and Feta cheese. Toss to combine and coat with dressing.
- Cut pitas in half and insert a leaf of lettuce into each one. Divide salmon salad between pitas.
- Cook's tip: The pitas can also be lightly grilled. Place the whole pitas on the hot grill and cook on each side for about 1 minute, or
- until light grill marks form and pitas are warmed.
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