(adapted from s’kat and the food, Lynne Rosetto Kasper's weekly food email The Splendid Table, and from Sara's Secrets for Weeknight Meals by Sara Moulton)
4 oz. good-quality feta cheese, crumbled
1/4 c. extra virgin olive oil
3 tbsp. water
2 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 1/2 tsp. fresh oregano leaves, or 1/2 tsp. dried
kosher salt and freshly ground black pepper
5 oz. fresh, rinsed baby spinach
4 medium plum tomatoes, halved and thinly sliced
1 1/2 c. English cucumber, thinly sliced
1 can chickpeas, rinsed and drained
1 tbsp. fresh mint leaves, rinsed, dried and minced
1/3 c. pitted, brine-cured olives such as Kalamata
6 pepperoncini, chopped
4 pita rounds, cut in half
Combine
feta, oil, water, the mayonnaise, lemon juice and oregano in blender or
food processor, blending until smooth. Add salt and pepper to taste.
Combine remaining ingredients in a bowl and toss with feta dressing.
Divide salad mixture among the 8 pita halves and serve. Notes: Add
canned tuna or smoked salmon, along with a squeeze of fresh lemon juice.
Or try with cold, sliced leftover lamb and some chopped garlic, if you
like.
