Greek Wrap

The fresh sweet grapes and the salty feta make a surprisingly delightful combination.

2 whole wheat tortilla wraps
2-4 leaves fresh salad greens
1 cup (250 mL) thinly-sliced cucumber, 1-inch (2.5 cm) long
1 cup (250 mL) tomato, cut in chunks
1 cup (250 mL) feta cheese, crumbled
1/2 cup (125 mL) pitted green olives, sliced
1/2 cup (125 mL) pitted Kalamata olives
1 small red onion, julienned
1 tsp (5 mL) fresh oregano, chopped
1 tsp (5 mL) fresh mint, chopped
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) freshly squeezed lemon juice
Pepper, to taste
2 cups (500 mL) grapes, for garnish

Place salad greens in the middle of each wrap. Add cucumber, tomato, feta, olives, onion and herbs. Drizzle with olive oil and lemon juice; season with pepper. Assemble the wrap, garnish with grapes and serve.

Seasoning with extra salt isn't necessary there's already lots of salt in the feta and olives.

Source: alive #215, September 2000