Greek Salad in a Whole-Grain Sandwich

Mom Comment: I eat anything with Feta.

Source: Diane Kochilas

Yield: Makes 8 sandwiches

Ingredients:

• 1-1/2 cups seeded and finely diced cucumber
• 1-1/4 cups seeded and finely diced tomatoes
• 3/4 cup crumbled feta
• 4 radishes, trimmed and thinly sliced
• 4 – 8 pepperocini, seeded and chopped or sliced
• 2 tablespoons extra-virgin Greek olive oil
• 1 tablespoon Greek red wine vinegar
• 1 teaspoon dried Greek oregano
• Freshly ground black pepper
• 8 medium (6- to 7-inch) whole-wheat or regular pitas, warmed, or 4 large bread rolls or other sandwich breads
• 4 cups lightly packed fresh baby spinach leaves or arugula
• 8 tablespoons Kalamata or green olive tapenade

Preparation:

In a large bowl, combine the cucumber, tomatoes, feta, and radishes, and pepperocini. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. If using bread rolls, slice open.
Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach or arugula and 1/2 cup of the salad mixture and serve.

Source: Diane Kochilas

Submitted by: Becky P.