Greek Salad Pitas with Olive-Garlic Tapenade

Greek Salad Pitas with Olive-Garlic Tapenade
Photo by Scott Phillips

Ingredients

  • ¾ cup crumbled feta
  • ½ cup pitted Kalamata olives
  • 4 cups lightly packed baby spinach leaves
  • 4 medium (6- to 7-inch) whole-wheat pitas, warmed
  • Freshly ground black pepper
  • 1-¼ cups seeded and finely diced Roma tomatoes (about 3 medium)
  • 1 medium clove garlic
  • + 7 more ingredients
    • ½ cup finely diced radishes (about 4 medium)
    • 1-½ cups seeded and finely diced English cucumber (about ½ medium)
    • 1 Tbs. extra-virgin olive oil
    • 1 Tbs. red wine vinegar
    • 2 Tbs. extra-virgin olive oil
    • 1-½ tsp. red wine vinegar
    • 1 tsp. dried oregano

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.

View full recipe at Fine Cooking

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