Ingredients
12
ounces small tomatoes, cored, halved, thinly sliced
6
cups small spinach leaves, stems trimmed
1
1/2 cups thinly sliced English hothouse cucumber
1
cup crumbled feta cheese (about 4 ounces)
1/3
cup coarsely chopped pitted black brine-cured olives (such as
16
large fresh basil leaves, thinly sliced
1
large garlic clove, minced
4
5- to 6-inch-diameter pita bread rounds, toasted
Directions
1.
Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
2.
Whisk 1/4 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.
3.
Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
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