Zesty Greek Salad Pitas with Olive-Garlic Tapenade

"A better-for-you brown bag lunch":
(4 servings of the salad, 12 servings of the tapenade)

Greek Salad:
1 English cucumber (about 12 oz.), seeded and cut into chunks
4 Roma tomatoes, seeded and cut into chunks
4 medium radishes, cut into chunks
2/3 cup crumbled feta cheese (4 oz.)
2 T. EVOO
1 T. red wine vinegar
1 t. dried oregano
Freshly ground pepper
Kosher salt, to taste*
4 pita pockets (about 6" in diameter)
1/4 cup Olive-Garlic Tapenade (recipe below)
3 cups lightly packed sorrel leaves* or baby spinach

In a large bowl, combine the cucumber, tomatoes, radishes and feta. Add the oil, vinegar, oregano, S&P, and toss to combine. Pack the salad mixture in a container; stuff the pita right before eating. Slice each pita open to form a pocket. spread the inside with 1 T. of the tapenade, then add 3/4 cup of the sorrel and 1 cup of the Greek salad mix.

Olive-Garlic Tapenade:
2 cloves garlic
1 cup pitted Kalamata olives
1 T. red wine vinegar
2 T. EVOO

Put the garlic cloves in the small bowl of a food processor and process until chopped. Add the olives, vinegar and oil and process until spreadable but not completely smooth.

Celebrate someone today.

And, have FUN!!

Love,

MM