Ingredients
4 pita bread rounds, toasted, 6-inch-diameter
12 oz. small tomatoes, cored, halved, thinly sliced
6 cup small spinach leaves, stems trimmed
1 ½ cup English hothouse cucumber, thinly sliced
1 cup crumbled feta cheese, about 4 oz.
⅓ cup coarsely black brine-cured olives , (such as Kalamata), chopped pitted
16 large fresh basil leaves, thinly sliced
¼ cup olive oil
5 tsp. fresh lemon juice
1 large garlic clove, minced
Preparation
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 tsp. 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.
