Vegetable-Stuffed Pocket Pitas

The days of summer produce are definitely waning now. I'm seeing lots of apples and squash at the farmers market. Yet, they still have tomatoes and cucumbers. Consider this a last gasp of summer vegetables.

I made these for Chris and me one day when we were both working from home due to the Pope's visit to D.C. last week. This is a nice spread of typical Mediterranean ingredients pulled together into a tasty pita sandwich.

This is a completely versatile recipe. You could add (green peppers, peperoncini, sliced grapes) or delete as desired.

Vegetable-Stuffed Pocket Pitas

Makes 4

4 whole-wheat pocket pitas (may use white pitas)
8 oz. tzatziki sauce
8 oz. hummus (plain or garlic)
1 red tomato, cut into 1/8-inch thick slices
1 cucumber, partially peeled (see note), and cut into 1/8-inch thick slices
1/2 red onion, cut into thin slivers
4 oz. feta cheese, cut into 1/2-inch cubes
4 oz. Kalamata olives

Note: to partially peel a cucumber, use a vegetable peeler to peel off long stripes of peel.

Cut pitas in half, then carefully use your fingers to split open each half to form a pocket. Spread about 1 tbsp. of tzatziki on one side of the inside of the pita and 1 tbsp. of hummus on the other side. Stuff the pita with a couple of slices of tomato, a couple cucumber slices, a few onion slivers, feta cheese cubes and olives.