Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Greek Salad Pitas with Olive-Garlic Tapenade

Article Image
Scott Phillips

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.

Ingredients

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 tsp. dried oregano
  • 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
      Monounsaturated Fat (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 Zucchini Fritters will make this a favorite meal.

Reviews

Rate or Review

Reviews

  • Krispie | 04/22/2017

    This was just okay. I was more work then the taste warranted. I will not make again.

  • Clawre3 | 10/06/2013

    Excellent refreshing lunch. Easy to make and delicious.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks