GREEK SALAD SANDWICH

Ingredients

12 ounces greenhouse campari tomatoes, cored, halved, thinly sliced
6 cups small spinach leaves, stems trimmed
1 1/2 cups thinly sliced English greenhouse 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

Place tomato slices in strainer; drain 15 minutes. MIx 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. Season dressing to taste with salt and pepper. Pour dressing over vegetable salad, toss to coat.

Cut pita bread rounds in half crosswise. Divide salad mixture among pita halves.

Makes 8 pita halves.

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