2 small zucchini, diced
2 Roma tomatoes, diced
10 chopped kalamata olives
1 red or green bell pepper, diced
1/2 onion, preferably sweet Vidalia onion, diced
1/2 cucumber, diced
1/3 cup crumbled feta cheese*
1/4 cup sliced almonds, toasted
2 Tbsp. fresh basil, chiffonade
1 tsp. fresh thyme
1/8 cup olive oil
1/8 cup balsamic vinegar
salt and fresh ground pepper to taste
rolls, pita or bread of choice for sandwiches
Chop all vegetables in a bowl. Crumble feta into bowl, add almonds and herbs and mix. Mix together oil and vinegar, pour over vegetable mixture and toss well. Serve as is as a salad or stuff in a pita, roll or other bread for a delicious sandwich. Yield: 4 servings.
Chef's Note: This sandwich is essentially a healthful chopped salad, stuffed in a roll or a pita pocket. It packs well, which makes it ideal for picnics or camping or brown bag lunches.
*Feta Cheese: A Greek style white cheese usually made of goat's or ewe's milk (more typically, at least in this country, goat), usually preserved in brine.