GREEK SALAD SANDWICH fr. Bon Appetit May 1995

12 ounces small tomatoes, cored, halved, thinly sliced
6 cups spinach leaves, stems trimmed
1 1/2 cups thinly sliced cucumber
1 cup crumbled feta cheese (about 4 ounces)
1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
16 large fresh basil leaves, thinly sliced
1/4 cup olive oil
5 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine
tomatoes, spinach, cucumber, feta cheese, olives and basil
in large bowl.
Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced
garlic in small bowl to blend. Season dressing to taste
with salt and pepper. Pour dressing over salad and toss to
coat.
Cut pita bread rounds in half crosswise. Divide salad
mixture among 8 pita halves and serve.