1 Red Sun Farms red tomato (Heritage Tomato or Tomato on the Vine), diced
2 Red Sun Farms mini seedless cucumbers, diced
1/2 Red Sun Farms sweet bell pepper, diced (can be yellow or orange or red pepper—or all three mixed)
1 cup shredded lettuce
1/4 cup Kalamata olives, pitted, chopped
8 oz package of classic or garlic hummus
6 oz plain lowfat Greek yogurt
4 oz package of crumbled feta
2 tbsp fresh dill, diced
2 whole Red Sun Farms sweet bell peppers, used for dipping (yellow, red, and/or orange)
2 whole wheat pitas, each cut into sixths, used for dipping
Servings: 8
1 Spread hummus in shallow baking dish.
2 Mix yogurt, dill, and cucumber in small bowl. Add salt and pepper to taste. Spread yogurt mixture on top of hummus. Sprinkle yogurt layer with feta, then add sweet bell pepper, lettuce, tomato, and finish with olives.
3 Cut the two whole sweet bell peppers in half lengthwise and remove stems, seeds, and pith. Cut each half again in half widthwise. Cut each piece again for a total of 16 scoops.
4 Serve with warmed pita bread and sweet bell pepper scoops.
For more delicious, healthy, & easy-to-prepare recipes, visit www.redsunfarms.com.
