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Greek Salad Sandwich

Source of Recipe


Bon Appétit, May 1995






List of Ingredients



• 12 ounces small tomatoes, cored, halved, thinly sliced
  
• 6 cups small spinach leaves, stems trimmed
  
• 1-1/2 cups thinly sliced English hothouse cucumber
  
• 1 cup crumbled feta cheese (about 4 ounces)
  
• 1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
  
• 16 large fresh basil leaves, thinly sliced
  
• 1/4 cup olive oil
  
• 5 tsp fresh lemon juice
  
• 1 large clove garlic, minced
  
• Four 5- to 6-inch-diameter pita bread rounds, toasted
  






Instructions



1. Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
   
   
2. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice, and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
   
   
3. Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
   
   Serves 4