Yield: 1 Servings
|12 ounces||Small tomatoes; cored, halved, thinly sliced|
|6 cups||Small spinach leaves; stems trimmed|
|1½ cup||Thinly sliced English hothouse cucumber|
|1 cup||Crumbled feta cheese; (about 4 ounces)|
|⅓ cup||Coarsely chopped pitted black brine-cured olives; (such as Kalamata)|
|16 larges||Fresh basil leaves; thinly sliced|
|¼ cup||Olive oil|
|5 teaspoons||Fresh lemon juice|
|1 large||Garlic clove; minced|
|4 \N||5-6-inch-diameter pita bread rounds; toasted|
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.
Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
Whisk ¼ 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.
Bon Appétit May 1995
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998