Sándwiches de pan pita griego relleno

Ingredientes

• 2 Tbs Extra Virgin Olive Oil
• 2 Tbs Fresh Lemon Juice (about 1 1/2 lemons)
• 1/2 tsp Minced Garlic (about 1 small clove)
• 1/4 tsp Dried Oregano
• Pinch Fine Sea Salt
• 2, 7 inch - 8 inch Pitas (cut in half)
• 2 1/2 cups (55 grams) Spinach (packed then chopped into small ribbons. )
• 3/4 cup (115 grams) Cucumber (sliced in 1/4 inch rounds, then quartered, about 1/2 a medium cucumber)
• 1/3 cup (60 grams) Kalamata Olives (pitted and quartered)
• 1 tablespoon Purple Onion (chopped fine)
• 1/2 pint (170 grams) Cherry Tomatoes (quartered or 2 Roma tomatoes sliced thin and in half, add more to taste)
• 1/3 cup (50 grams) Feta (leave off or sub dairy free if needed)
• 4-6 Leaves of Fresh Basil (torn into small pieces )
• 5-6 Grinds of Black Pepper
• 3/4 cup (375 grams) Prepared Hummus ((optional)* see note)

Preparación

1. 1

   --- For the Dressing: ---

2. 2

   In a small lidded mason jar, add the olive oil, lemon juice, garlic, oregano and salt. Shake until emulsified. Set aside.

3. 3

   --- For the Salad: ---

4. 4

   Into a large bowl, transfer the chopped spinach, cucumber, olives, onion, tomatoes, feta if using and basil. Add a few twists of black pepper, then pour the dressing over the salad, holding out just a bit - adding more to taste. Gently toss. Taste for seasoning adjustment and add more dressing and salt and pepper if desired.

5. 5

   --- To Assemble the Pitas: ---

6. 6

   *See note about warming the pitas (optional).Open a pita half and schmear a generous portion of hummus (optional) on one side (the heavy side). Using tongs, gently stuff the pita with salad. Garnish with more basil if desired. Share right away or wrap snugly in parchment paper and hold in the fridge for just a few hours - any longer and they tend to get a little soggy.