Mediterranean pita with carrots and Feta cheese


  • 4 Mestemacher wheat pita pockets
  • 3 carrots
  • 300 grams Feta cheese
  • 1 red onion
  • 1 handful of olives
  • 1 bunch of parsley
  • 1 tbsp. white wine vinegar
  • 1 tbsp. olive oil
  • salt and pepper


  1. Wash the carrots and cut them into fine strips with a potato peeler. Cut the onion and the olives into rings.
  2. Dice the Feta cheese. Chop the parsley finely.
  3. Mix all ingredients in a bowel. Add olive oil and white wine vinegar and mix everything. Season with salt and pepper.
  4. Prepare the bread pockets according to the packaging instructions and fill with the salad.

Source: Susanne Brauer und