Pressed Greek Salad Pita Sandwich

Recipe via Saputo Mozzarellissima Cheese

A handheld version of the traditional Greek salad, this recipe is perfect for summertime picnics and backyard get-togethers. Serve cold on hot nights, or warm to enjoy the ooey-gooey goodness of mozzarella.

Prep time: 35 mins
Cook time: 2 to 3 mins to toast pitas
Serves: 4

Ingredients

• 2  medium tomatoes, seeded and diced
• ½ English cucumber, diced
• ½ small red onion, diced
• 1 tbsp (15 ml) extra virgin olive oil
• 1 tbsp (15 ml) balsamic vinegar
• ½ tsp (2 ml) dried oregano
• 1 garlic clove, finely chopped
• 4 Greek pitas, toasted (7-inch/18-cm)
• 200 g (7 oz) Saputo Mozzarellissima cheese, grated
• 1 cup (250 ml) black Kalamata olives, pitted and pureed
• Salt and freshly ground pepper, to taste

Directions

1. In a medium bowl, make the Greek salad mixture by combining tomato, cucumber, onion, olive oil, vinegar, oregano and garlic. Season with salt and pepper, and gently stir.
2. Place one toasted pita in a pan or dish in which it snugly fits. Do the same with a second pita in another pan or dish. Spread half the pureed olives over each pita. Do the same with cheese, followed by the Greek salad mixture. Cover each with another toasted pita.
3. Place a clean heavy object (such as a saucepan with a heavy object in it) on top of each pita sandwich and let rest for 15 minutes.
4. Remove sandwiches and cut in half. Serve with a green salad.