# What You'll Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1 cup red bell pepper, diced
04 - 1 cup shredded romaine lettuce
05 - 1 medium carrot, julienned
06 - 1/4 cup red onion, thinly sliced
→ Pita & Cheese
07 - 4 whole wheat pita pockets
08 - 1/2 cup crumbled feta cheese (optional)
→ Garlic Ranch Dressing
09 - 1/2 cup plain Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 1 garlic clove, minced
12 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
13 - 1 tablespoon chopped fresh parsley
14 - 1 teaspoon lemon juice
15 - 1/2 teaspoon onion powder
16 - Salt and black pepper, to taste
# How to Make It:
01 - Combine Greek yogurt, mayonnaise, minced garlic, dill, parsley, lemon juice, onion powder, salt, and black pepper in a small bowl. Whisk thoroughly until smooth, then adjust seasoning if needed.
02 - Halve cherry tomatoes, dice cucumber and red bell pepper, shred romaine lettuce, julienne carrot, and thinly slice red onion. Place all prepared vegetables in a large mixing bowl.
03 - Gently toss prepared vegetables together until evenly combined.
04 - Briefly heat pita pockets in a toaster or microwave if preferred.
05 - Carefully open each pita pocket and spread a generous spoonful of garlic ranch dressing inside.
06 - Stuff each pita pocket with the mixed vegetables and top with crumbled feta cheese, if desired.
07 - Add extra garlic ranch dressing inside each filled pita, if preferred.
08 - Serve immediately for optimal freshness.
