This sandwich has been a favorite of Moosewood Restaurant’s customers for more than 30 years. (See photo)

　　

Ingredients

serves 4 to 6

　　2 tablespoons olive oil

　　1 tablespoon red wine vinegar or cider vinegar

　　2 garlic cloves, minced or pressed

　　1 tablespoon chopped fresh dill (or 1 teaspoon dried dill or oregano)

　　1 celery stalk

　　1 large tomato

　　1/2 red bell pepper

　　1 cucumber

　　1/4 red onion

　　8 pitted kalamata olives

　　Salt and pepper

　　4 pita breads

　　

Step 1

In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.

　　

Step 2

Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.

　　

Variation

Step 3

Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.

　　

Serving & menu ideas

Step 4

Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.