3 large ripe Florida tomatoes, sliced 1/4 inch thick
1 small cucumber, peeled and thinly sliced
1/4 pound Feta cheese, crumbled
20 Greek-style black olives, pitted and cut in half
1 tablespoon fresh oregano
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 pita breads, halved and opened into pockets
Servings: 4
1. Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese, olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let stand 30 minutes.
2. Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve.
Servings: 4
1 small cucumber, peeled and thinly sliced
1/4 pound Feta cheese, crumbled
20 Greek-style black olives, pitted and cut in half
1 tablespoon fresh oregano
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 pita breads, halved and opened into pockets
Servings: 4
1. Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese, olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let stand 30 minutes.
2. Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve.
Servings: 4
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