Spinach, olives, and feta served in toasted pita pocket.
12 oz. small tomatoes, cored, halved, thinly sliced 6 C. small spinach leaves, stems trimmed 1 1/2 C. thinly sliced English hothouse cucumber 1 C. crumbled feta cheese (about 4 oz.) 1/3 C. coarsely chopped pitted black brine-cured olives (such as Kalamata) 16 large fresh basil leaves, thinly sliced 1/4 C. olive oil 5 tsp. fresh lemon juice 1 large garlic clove, minced 4 5- to 6-inch-diameter pita bread rounds, toasted
Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 C. 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.Serves: 4.