We've given a twist to the traditional Greek salad, then tucked it into toasted pita bread to come up with a tasty lunchtime treat.
Recipe information
Yield
Serves 4
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 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted
Preparation
Step 1
Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
Step 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.
Step 3
Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
