Preparation: 15 – 20 minutes
Serves: 8 (half-pita servings or 18 mini pitas)

Ingredients:
2 78 g cans Paris Pâté Pork, Chicken, and Veal pâté
4 8-inch pita breads, cut in half
or 18 mini pita pockets carefully opened up halfway

Dressing*:
½ cup (125 ml) olive oil or vegetable oil
2 cloves of garlic, minced
1 tsp. (5 ml) Dijon mustard
¼ cup (70 ml) red wine vinegar
2 tbsp. (30 ml) lemon juice
¼ tsp. (1.25 ml) dried oregano
½ tsp. (2.5 ml) sugar
¼ tsp. (1.25 ml) salt
¼ tsp. (1.25 ml) freshly ground black pepper

Salad:
2 cups (500 ml) chopped romaine lettuce
½ cup (250 ml) English cucumber, cubed
¼ cup (80 ml) red pepper, cubed (about ¼ of a pepper)
12 cherry tomatoes, quartered or halved
12 Kalamata olives, coarsely chopped
¼ cup (125 ml) red onion, finely diced
1 cup (250 ml) crumbled feta cheese
1 tbsp. (15 ml) fresh parsley, chopped

Dressing Preparation:
1. In a small bowl, whisk together olive oil, garlic, Dijon, vinegar, lemon juice, oregano, sugar, salt and pepper. Pour 2-3 tbsp on salad and toss to coat. Reserve the rest for a later date.
*A store bought Greek salad dressing can be substituted if desired.

Salad and Sandwich Preparation:
1. In a large bowl, combine lettuce, parsley, cucumber, peppers, tomatoes, olives, onion, feta and toss gently.
2. Spread some Paris Pâté in each pita half and fill with salad. Serve at room temperature.