Recipe - Greek Salad Sandwich

12 ounce Small tomatoes; cored,
halved, thinly cut or sliced up
6 cup Small spinach leaves; stems
trimmed
1 One half cup Thinly cut or sliced up English
hothouse cucumber
1 cup Crumbled feta cheese; (about
4 ounces)
1/3 cup Coarsely chopped pitted
black brinecured olives;
(such as Kalamata)
16 lg Fresh basil leaves; thinly
cut or sliced up
One fourth cup Olive oil
5 teaspoon Fresh lemon juice
1 lg Garlic clove; minced
4 56inchdiameter 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 One fourth 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.

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