This is a slight twist on a Greek salad. I just put all the elements into a pita pocket and used the feta to make a dressing. If you like Greek salads, you will love this more-substantial sandwich.
Makes 4 Servings
Hands-on time: 20 minutes
Total preparation time: 20 minutes
4 ounces good-quality feta cheese, crumbled (about 2/3 cup)
1/4 cup extra virgin olive oil
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 1/2 teaspoons fresh oregano leaves or 1/2 teaspoon dried
Kosher salt and freshly ground black pepper
One 5-ounce package rinsed baby spinach
4 medium plum tomatoes (about 12 ounces), halved and thinly sliced
6-inch piece English cucumber, thinly sliced (about 1 1/2 cups)
1 cup canned chickpeas, rinsed and drained
1/2 cup rinsed and dried fresh mint leaves
1/3 cup pitted, brine-cured olives such as kalamata
6 peperoncini (Tuscan pickled peppers), chopped
Four 5- to 6-inch pita rounds, cut in half
Combine the feta, oil, 3 tablespoons water, the mayonnaise, lemon juice, and oregano in a blender or small food processor and blend until smooth. Add salt and pepper to taste.
Combine the spinach, tomatoes, cucumber, chickpeas, mint leaves, olives, and peperoncini with the feta dressing. Divide the salad mixture among the 8 pita halves and serve.
