Greek Salad Sandwich
- 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
- Place tomato slices in strainer; drain 15 minutes.
- Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
- 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.
- Cut pita bread rounds in half crosswise.
- Divide salad mixture among 8 pita halves and serve.
tomatoes, spinach, hothouse cucumber, feta cheese, black brine, basil, olive oil, lemon juice, garlic
Taken from www.epicurious.com/recipes/food/views/greek-salad-sandwich-348 (may not work)