|1/2 cup • Greek or Italian vinaigrette dressing|
|1 tbsp • chopped fresh oregano or 1 teaspoon dried oregano|
|2 tsp • minced fresh garlic|
|1 • can (14.75 ounces) or 2 cans (7.5 ounces each) tra- ditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked|
|1 • large ripe tomato • diced|
|1/2 cup • diced white or red onion|
|1/2 cup • diced cucumber|
|3/4 cup • diced red or green bell pepper|
|1/3 cup • chopped black or Kalamata olives|
|1/3 cup • crumbled feta cheese|
|4 • large pocketed pitas|
|8 • leaves green leaf lettuce|
|• Tzatziki sauce|
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.
Tip: The pitas can also be lightly grilled. Place the whole pitas on a hot grill and cook on each side for about 1 minute,
or until light grill marks form and pitas are warmed.