It's the quick and easy kalamata olive tapenade that really makes these sandwiches shine. Keep some on hand in the fridge, along with pita breads in the freezer (they defrost at room temperature in just a couple of minutes), and you'll be able to whip up lunch or a light supper in no time. They're also perfect for taking to work or on a picnic. Just pack the ingredients separately and assemble them right before eating so they don't get soggy.
As always I urge you to seek out local and organic ingredients; they really do make a difference. Homegrown Greek oregano is a low maintenance, inexpensive gourmet treat. I've been harvesting from the same plant for years. To seed your tomatoes, simply cut them in half and gently squeeze out the seeds.
Ingredients for the tapenade:
1 medium clove garlic
1/2 cup pitted kalamata olives
1 Tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
Ingredients for the sandwiches:
1½ cups finely diced cucumber
1¼ cups seeded and finely diced meaty plum tomatoes, such as Roma or San Marzano
3/4 cup crumbled feta cheese
1/2 cup finely diced radishes
2 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
2 teaspoons chopped fresh Greek oregano (or 1 teaspoon dried)
Freshly ground black pepper
4 medium (6- to 7-inch) pitas, warmed if desired (homemade pitas are wonderful)
4 cups lightly packed organic baby spinach leaves
Directions:
To 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. Note: This is a small amount of tapenade, so I use the handy inset bowl in my 12-cup food processor. A mini food processor would work well too.
To make the salad, combine the cucumber, tomatoes, feta, and radishes in a large bowl. Add the olive oil, vinegar, oregano, and several grinds of pepper and toss to combine. If your feta isn't very salty, you may want to add a little salt to taste.
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.
Recipe source: FarmgirlFare.com
