Greek Salad Pita Sandwiches
August 18, 2011
I’ve been on the lookout for summer sandwich ideas beyond the usual BLT and burgers on the grill. Not that I don’t like those, but variety is the spice of life after all! This sandwich was inspired by a recent NY Times “Recipes for Health” recipe. I made a few adaptations – I thought this called out for a pita pocket vs. the english muffin specified in the recipe, for example. The sandwich uses the bounty of summer so if it looks good to you, don’t wait till the season is over to make it!
Yield: Two sandwiches.
1/2 cucumber, peeled and sliced in half moons
1/2 red onion, cut in half-moons
1-2 tablespoons chopped fresh mint
A squeeze of fresh lemon juice + plus 1/4 teaspoon white or red wine vinegar
1 teaspoon extra virgin olive oil
Salt and freshly ground pepper, to taste
2 pita pockets, whole wheat recommended
Hummus, flavor of your choice
Slice one of the tomatoes and set the slices aside. Dice the other tomato, removing seeds and extra juice. In a small bowl, combine the diced tomato, cucumber, onion and mint. Stir in the lemon juice, vinegar and olive oil. Season to taste with salt and pepper.
Place the pita bread in foil and heat in a 350° F oven for about 5 minutes until warm. Cut the pitas in half and open the pockets. Spread the bottom of each half with the hummus. Place a slice or two of tomato on top. Top with the tomato mixture and then add the feta cheese. Yum!