Recipe: Greek Salad Pitas with Baby Spinach and Quick Kalamata Olive Tapenade
Pita breads are stuffed with crunchy Greek salad, baby spinach, and a quick and easy kalamata olive tapenade for a healthy light supper or lunch that celebrates the bounty of summer (recipe here).
The cucumbers and tomatoes are in full swing in the kitchen garden, and these scrumptious Greek Salad Pita Sandwiches are on the menu.
Using baby spinach instead of lettuce adds extra flavor and nutrients, and the radishes offer a nice zippy crunch, but it's the quick kalamata olive tapenade that really makes these sandwiches shine. Keep some on hand in the fridge, along with pitas in the freezer (they defrost at room temperature in just a few minutes), and you'll be able to put together a beautiful meal in no time.
For a real treat, whip up a batch of easy homemade pita bread (pictured above). Enjoy!
For a real treat, whip up a batch of easy homemade pita bread (pictured above). Enjoy!
P.S. Greek Style Panzanella Salad and Middle Eastern Vegetable Salad (Fattoush), plus Growing (and Using!) Greek Oregano (and Five More Favorite Herbs).
© FarmgirlFare.com, sliced, diced, and stuffed with good food.
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