This handheld take on a Cobb salad packs crisp romaine, smoky bacon, creamy avocado, feta, and Kalamata olives into a pita pocket for a fresh Mediterranean inspired lunch.
INGREDIENTS
3/4 c Divina Pitted Kalamata Olives, drained and halved
6 c romaine lettuce, chopped
2 to 3 sprigs fresh dill, torn
2 tomatoes, seeded and chopped
1 avocado, peeled and cut into 1/2-inch pieces
4 slices bacon, cooked and crumbled
3 hard-boiled eggs, cut into wedges
3/4 c feta cheese crumbles
1 c tzatziki sauce, prepared
4 pita breads, sliced in half
INSTRUCTIONS
- In a large bowl, combine the romaine, dill, tomatoes, avocado, bacon, eggs, feta, and Kalamata olives.
- Add 3 to 4 tbsp tzatziki and toss gently until evenly coated.
- Spread the remaining tzatziki inside the pita halves and fill with the salad mixture.
- Alternatively, serve as a composed salad with the ingredients arranged over lettuce and the tzatziki on the side.
