Angie's Mediterranean Pita Sandwich
Makes 6 sandwiches
- 1 cup sun dried tomatoes
- 1/2 cup sliced kalamata olives
- 2 cups sliced English cucumber
- 1/2 cup sliced celery
- 1 bunch chopped green onions
- 1 cup sliced pear tomatoes
- 1/4 red onion sliced
- 2 bunches watercress
- Goat cheese
- Pita bread
Slice the cucumber, celery, and red onion into thin strips and combine in mixing bowl. Chop the green onions and add into bowl. Add remaining ingredients except for the goat cheese. Toss with balsamic vinaigrette (you can either prepare this at home or buy one from the local market).
Heat the pita bread in the oven ever so slightly to allow them to open up easily. Stuff the veggie mixture into the pockets and top with goat cheese.
Heirloom tomato salad with basil vinaigrette
Ripe heirloom tomatoes from the Farmer's Market
- 1/2 teaspoon dijon mustard
- 1 shallot (diced)
- 1/2 cup white balsamic vinegar
Blend ingredients above in cuisinart. Slowly drizzle in 1 cup olive oil. Then add 1 bunch basil and blend until all ingredients are incorporated. Salt and pepper to taste. Mix together the tomatoes and vinaigrette for the perfect summer salad!
Angie Rando and she is the owner of Angelina's Catering and Angie's Café which has been located on California Street in the Richmond District for the last 25 years. For more information, visit www.angelinascatering.com.