Sun-Dried Tomato Pita
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight meals because it comes together in under an hour with minimal fuss. Sun dried tomatoes bring such a concentrated, tangy flavor that makes everything taste restaurant quality, and they're packed with lycopene which is amazing for heart health. What I love most is how versatile and budget friendly it is, plus you can prep everything while the pita warms. It's the kind of dish that feels fancy enough for guests but easy enough that you won't stress about dinner.
Ella x
Ingredients
- 150 gsun-dried tomatoes in oil(chopped)
- 4pita bread(whole wheat or white)
- 200 ghummus
- 100 gfresh spinach(loosely packed)
- 1red bell pepper(thinly sliced)
- 200 gcucumber(diced)
- 50 gred onion(thinly sliced)
- 100 gfeta cheese(crumbled)
- 15 gfresh basil(chopped)
- 1garlic clove(minced)
- 30 mlolive oil
- 20 mllemon juice
Detail level
Instructions
- 1
Warm the pita bread in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable, then set aside.
Tip: Wrapping warm pita in a clean kitchen towel keeps them soft while you prepare the filling.
- 2
In a small bowl, mix the minced garlic with olive oil and lemon juice, then stir in the chopped fresh basil to create a simple dressing.
Tip: This bright dressing brings all the flavors together beautifully.
- 3
In a larger bowl, combine the fresh spinach, sliced bell pepper, diced cucumber, and red onion, then drizzle with the garlic-basil dressing and toss gently.
Tip: Prepare the vegetables just before assembly to keep them crisp.
- 4
Carefully open each warm pita bread to create a pocket, then spread 50g of hummus inside each one.
Tip: A small spoon or knife helps distribute the hummus evenly without tearing the bread.
- 5
Layer the dressed vegetables into each pita pocket, then top with the chopped sun-dried tomatoes and crumbled feta cheese.
Tip: The sun-dried tomatoes add concentrated flavor and chewiness to each bite.
- 6
Serve immediately while the pita is still warm, with any remaining dressing on the side for drizzling.
Recipe Variations
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