In our opinion, lunch time is one of the best times of the day. After a busy morning running around at work or at home, the fuel that is packed into your lunch box can help you sail through the rest of your day and into the evening hours. So, packing a lunch that is inspring, flavorful, and filling is a must-have.
In the mood for a sandwich? You can find an amazing selection of fresh, handmade sandwiches at Zupan’s deli counter, but if you’d rather build a sandwich masterpiece of your own at home, we have a fabulous Greek salad pita recipe that will leave your co-workers jealous that there isn’t any for them.
For the tapenade:
1 medium clove garlic
1/2 C pitted Kalamata olives
1 T extra-virgin olive oil
1 1/2 t. red wine vinegar
For the sandwich:
1 1/2 C seeded and finely diced English cucumber (about 1/2 medium)
1 1/4 C seeded and finely diced Roma tomatoes (about 3 medium)
3/4 C crumbled feta cheese
1/2 C finely diced radishes (about 4 medium)
2 T extra-virgin olive oil
1 T red wine vinegar
1 t dried oregano
Freshly ground black pepper
4 medium (6- to 7-inch) whole-wheat pitas, warmed
4 C lightly packed baby spinach leaves
To make the tapenade:
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.
To make the sandwich:
In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading evenly inside each. Stuff each pita half with about 1/2 C of the spinach and 1/2 C of the salad mixture and serve.