Greek Salad Sandwich Recipe

Name: Greek Salad Sandwich Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 pita bread rounds toasted, 6-inch-diameter; 12 oz. small tomatoes cored, halved, thinly sliced; 6 cup small spinach leaves stems trimmed; 1 ½ cup English hothouse cucumber thinly sliced; 1 cup crumbled feta cheese about 4 oz.; ⅓ cup coarsely black brine-cured olives (such as Kalamata), chopped pitted; 16 large fresh basil leaves thinly sliced; ¼ cup olive oil; 5 tsp. fresh lemon juice; 1 large garlic clove minced

Recipes.net Team Published May 24, 2020

Jump To Recipe

Craving for a dish that has an authentic Greek-style to it? Spinach, olives, and feta in a toasted pita pocket are what make this heart Greek salad sandwich recipe.

How To Make Greek Salad Sandwich

4 pita bread rounds (toasted, 6-inch-diameter)
12 oz. small tomatoes (cored, halved, thinly sliced)
6 cup small spinach leaves (stems trimmed)
1 ½ cup English hothouse cucumber (thinly sliced)
1 cup crumbled feta cheese (about 4 oz.)
⅓ cup coarsely black brine-cured olives ((such as Kalamata), chopped pitted)
16 large fresh basil leaves (thinly sliced)
¼ cup olive oil
5 tsp. fresh lemon juice
1 large garlic clove (minced)

Place tomato slices in strainer; drain 15 minutes.
Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
Whisk ¼ cup olive oil, 5 tsp. 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.
Cut pita bread rounds in half crosswise.
Divide salad mixture among 8 pita halves and serve.

How To Make Greek Salad Sandwich

0 from 0 votes

Preparation Time: 15 mins

Total Time: 15 mins

Serves:

Ingredients

4 pita bread rounds, toasted, 6-inch-diameter
12 oz. small tomatoes, cored, halved, thinly sliced
6 cup small spinach leaves, stems trimmed
1 ½ cup English hothouse cucumber, thinly sliced
1 cup crumbled feta cheese, about 4 oz.
⅓ cup coarsely black brine-cured olives , (such as Kalamata), chopped pitted
16 large fresh basil leaves, thinly sliced
¼ cup olive oil
5 tsp. fresh lemon juice
1 large garlic clove, minced

Instructions

Place tomato slices in strainer; drain 15 minutes.
Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
Whisk ¼ cup olive oil, 5 tsp. 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.
Cut pita bread rounds in half crosswise.
Divide salad mixture among 8 pita halves and serve.