Thursday, August 22, 2013

Recipe: Greek Salad Pitas with Baby Spinach and Quick Kalamata Olive Tapenade

Greek salad pitas with kalamata olive tapenade (1) -
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!

©, sliced, diced, and stuffed with good food.

1 comment:

  1. Wow, that looks so good and it's 8:30 in the morning! LOL!! I have only recently discovered tapenade and I must say I'm hooked.
    Hmmmm...I have a cucumber and some homegrown tomatoes in the fridge, I wonder if black and regular green olives would work...


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