Ingredients:
- extra virgin olive oil
- 4 pocketless pitas12 ounces bacon, cut in medium size pieces and cooked until crisp
- hummus, your favorite
- 1 cup Roma tomatoes, diced, or same amount of any other type of tomato
- 1/2 large cucumber, peeled and seeded
- ½ cup fresh basil, roughly chopped
- ½ cup cilantro, roughly chopped
- ¼ cup Kalamata olives, quartered (optional)
- ½ cup Feta cheese, crumbled
- Greek salad dressing, this recipe or your favorite store brand
- ¼ cup toasted pine nuts (optional)
- Heat small (big enough to hold 1 pita) non-stick pan on high for several minutes. For each pita, add 1 teaspoon extra virgin olive oil to hot pan. Heat oil until very hot but not smoking. Swirl oil in pan to cover most of bottom. Add pita to pan and let sear for 20 to 30 seconds or until golden. Flip pita over and repeat. Remove from pan and repeat procedure for all pitas. (You'll be tempted, but don't eat the pitas now or dinner will be a bit sad!)
- Spread 1-2 tablespoons of hummus down middle of each pita. Top with herbs, tomatoes, cucumbers, olives and Feta cheese. Drizzle as desired with Greek dressing. Top with toasted pine nuts.
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