SPRING

Greek Salad Sandwich

Don’t worry about exact measurements when making this savory vegetarian sandwich—just add ingredients as you like.

Serves 2

1 medium tomato, diced

½ small cucumber, very thinly sliced (no need to peel)

¼ cup green pepper (about ¼ of a pepper), diced

1 slice red onion, coarsely chopped

2 tablespoons feta cheese, crumbled

1 tablespoon fresh mint, chopped

2 teaspoons sherry vinegar or red-wine vinegar

2 teaspoons extra-virgin olive oil

Salt and black pepper

2 large pita pockets

4 tablespoons prepared hummus

2 handfuls baby spinach, chopped

1. In a medium bowl, combine tomatoes, cucumbers, green peppers, onions, feta and mint. Add vinegar and oil; toss to coat. Season with salt and pepper.

2. Open pita pockets. Spread hummus into each pocket. Stuff pockets with salad mixture and spinach.

TIP: Serve the sandwiches as soon as you make them—otherwise the bread will get soggy.