Thursday, July 5, 2012

Greek Salad Pitas with Olive-Garlic Tapenade

Greek Salad Pitas with Olive Garlic Tapenade

Okay, this is genius really.  Take a wonderful Greek salad, and instead of mixing in the Kalamata olives, whirl them up into a puree and stuff it in a pita with some spinach leaves.  So good!!  Instead of having a salad and a sandwich, have it all together.  I imagine this would be good also with some leftover roast chicken added to the salad. 

Since I do so much of Cooking now with my iPad, I spend more time perusing the internet to find just what I am in the mood for.  I found this at Fine Cooking – Greek Salad Pitas with Olive-Garlic Tapenade.  Go make this.  You will not be sorry!

 

This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.  Or I hope it will be.  I can never remember to let Deb know!

7 comments:

Joanne said...

That really is a genius idea! It's like a greek salad deconstructed...and then reconstructed!

Catherine said...

Mmmm ~ this looks scrumptious! Yum!
xo Catherine

Ellen B Cookery said...

YUM! This is an awesome idea!

Jacqueline said...

Mmmmmm, sounds good, well apart from the olives, which I hate :)

Chris said...

Wait, so is the salad whirled or just the olives? Sounds good.

Deb in Hawaii said...

Such a great idea for a sandwich--I love the flavor of olives more than big pieces of them in my salad so this is perfect.

Thanks for sharing it with Souper Sundays this week. ;-)

Claudia said...

A great idea, and I'd like some right now. Could do it in a wheat tortilla as well, which is what's on hand.