Servings:4
This is the perfect sandwich for a picnic—or for anytime you’re craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don’t get soggy.
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For the tapenade
- 1 medium clove garlic
- 1/2 cup pitted Kalamata olives
- 1 Tbs. extra-virgin olive oil
- 1-1/2 tsp. red wine vinegar
For the sandwich
- 1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
- 1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
- 3/4 cup crumbled feta
- 1/2 cup finely diced radishes (about 4 medium)
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1茶匙干牛至
- Freshly ground black pepper
- 4 medium (6- to 7-inch) whole-wheat pitas, warmed
- 4 cups lightly packed baby spinach leaves
Nutritional Information
- Calories (kcal) : 420
- Fat Calories (kcal): 210
- Fat (g): 23
- Saturated Fat (g): 7
- Polyunsaturated Fat (g): 2.5
- 单不饱和脂肪（G）：13
- Cholesterol (mg): 25
- Sodium (mg): 1030
- Carbohydrates (g): 46
- Fiber (g): 7
- Protein (g): 12
Preparation
Make the tapenade
- Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.
Assemble the sandwich
- In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.
A side of tasty西葫芦油条will make this a favorite meal.
Ingredient Spotlight
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IN THIS RECIPEGarlic
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IN THIS RECIPEKalamata Olives
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IN THIS RECIPERed Wine Vinegar
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (2 reviews)
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Krispie|04/22/2017This was just okay. I was more work then the taste warranted. I will not make again.
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Clawre3|10/06/2013
Excellent refreshing lunch. Easy to make and delicious.
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