Greek Salad Sandwich

Ingredients

• 250 g cocktail tomatoes
• 0.5 cucumber
• 1 Red Onion
• 80 g Black olives
• 300 g feta
• 2 tbsp olive oil
• 1 tsp Dried oregano
• Salt
• Pepper (freshly ground)
• 4 small pita breads
• 2 tbsp black olive paste
• 1 tbsp finely chopped mint leaves
• 2 Garlic cloves
• 200 g Greek yogurt
• Salt
• Pepper (freshly ground)
• 1 tsp lemon juice

Instructions

1. 1.

   Wash the tomatoes and cut them in half or quarters. Peel the cucumber, halve it lengthwise, remove seeds with a spoon and dice into small cubes. Peel the onion and slice into thin rings; halve the olives and pit them; cube the cheese.

2. 2.

   Put everything in a bowl and mix with olive oil and oregano, season with salt and pepper, cover and refrigerate.

3. 3.

   Peel the garlic. Mix the yogurt with mint, squeeze in the garlic, and season with salt, pepper and lemon juice.

4. 4.

   Briefly toast the pita breads in the oven.

5. 5.

   For serving cut a pocket into each bread, spread olive paste inside, fill the pockets with the vegetable salad, and serve the yogurt-mint dip separately with remaining salad.