# The Ingredients You'll Need:
→ Vegetables
01 - 240 ml cherry tomatoes, halved
02 - 240 ml cucumber, diced
03 - 240 ml red bell pepper, diced
04 - 240 ml shredded romaine lettuce
05 - 1 medium carrot, julienned
06 - 60 ml red onion, thinly sliced
→ Pita & Cheese
07 - 4 whole wheat pita pockets
08 - 120 ml crumbled feta cheese (optional)
→ Garlic Ranch Dressing
09 - 120 ml plain Greek yogurt
10 - 30 ml mayonnaise
11 - 1 garlic clove, minced
12 - 15 ml fresh dill, chopped (or 5 ml dried dill)
13 - 15 ml chopped fresh parsley
14 - 5 ml lemon juice
15 - 2.5 ml onion powder
16 - Salt and black pepper, to taste
# Step-by-Step Instructions:
01 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, dill, parsley, lemon juice, onion powder, salt, and black pepper until smooth. Adjust seasoning as needed.
02 - Halve cherry tomatoes, dice cucumber and red bell pepper, shred romaine lettuce, julienne carrot, and thinly slice red onion.
03 - Place all prepared vegetables in a large mixing bowl and gently toss to combine.
04 - Briefly warm pita pockets in a toaster or microwave if preferred.
05 - Carefully open each pita and spread a generous spoonful of garlic ranch dressing inside each pocket.
06 - Stuff each pita pocket with the mixed vegetables and top with crumbled feta cheese, if desired.
07 - Drizzle extra garlic ranch dressing inside each pita as preferred.
08 - Serve pita pockets immediately while fresh.
