Greek Salad Pitas

Recipe Ingredients

		Lemon Vinaigrette
12 teaspoons	60ml	Finely chopped garlic
14 teaspoons	70ml	Dijon-style mustard - salt and pepper, to
2 1/2 tablespoons	37ml	Fresh lemon juice
1/4 cup	59ml	Extra-virgin olive oil - olive puree:
1/4 cup	59ml	Pitted black Greek olives
1		Mall clove of garlic - peeled
1 1/2 teaspoons	7.5ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Fresh lemon juice 1
1/2 teaspoon	2.5ml	Dried oregano
2 teaspoons	10ml	Parsley - chopped
8		Romaine lettuce leaves - washed and torn into inch pieces
1/2		Seedless cucumber - peeled
		Cut into 1/4-inch - cubes
4		Plum tomatoes - cut into
1/4		-- inch dice
1		Red bell pepper - cut into
1/4		-- inch dice
2		Scallions - thinly sliced
1/4 lb	113g / 4oz	Feta cheese - crumbled
1/4 cup	10g / 0.4oz	Flat-leaf parsley - chopped
2 tablespoons	30ml	Fresh mint - chopped
8		Pita breads (6-inch size)

Recipe Instructions

This vibrant salad nestled in pita bread makes an ideal summer luncheon or ~light dinner.

1. To prepare vinaigrette: Whisk together the garlic, mustard, salt, pepper and lemon juice. Drizzle in oil, whisking constantly. Reserve.

2. Prepare olive puree: Place ingredients in a food processor; pulse on and off until nearly smooth. Use a spatula to scrape down sides of the bowl. Reserve.

3. Toss together the lettuce, cucumber tomatoes, red pepper, scallions, cheese parsley, mint and vinaigrette. Set aside.

4. Cut 1 inch off the top of each pita. Open PITAS and the spread insides of each with 1 teaspoon of the olive puree. Fill each with 3/4 cup of the salad

Source:
Judith Choate's 'The Bean Cookbook'

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