Here’s a cool idea for a warm, summer evening: a roast beef sandwich with a fresh corn and tomato relish.

This is the season for fresh corn on the cob and juicy red tomatoes. I use them to create a tangy uncooked, relish. The relish and roast beef make a tasty, colorful filling in a pita pocket.

Look for whole-wheat pita bread. I find it has more texture and flavor.Serve the Roast Beef Pita Pocket with Greek Summer Salad. Oregano spices up the salad dressing. Make sure the bottle is less than 6 months old.

Helpful Hints• Frozen corn can be used instead of fresh. Microwave it 30 seconds to defrost.• Roast chicken can be substituted for roast beef.• Diced or chopped tomatoes and onion can be found in the produce section of most supermarkets. It is worth the extra expense if you need dinner in a hurry.

CORN AND TOMATO RELISH ROAST BEEF PITA POCKET—Yield: 2 servings

1 cup corn kernels fresh or frozen1 cup bought diced/chopped tomato1 tablespoon balsamic vinegar2 tablespoons bought diced/chopped red onionSalt and freshly ground black pepper2 (6 1/2-inch) whole-wheat pita breads1/2 pound sliced lean deli roast beef, cut into strips

Procedure:1. Cut corn kernels from cob. Bring small saucepan of water to boiling, add corn and, as soon as water returns to a boil, drain. Or, place in microwave-safe bowl and microwave on high 2 minutes.2. Mix corn with tomatoes, vinegar and onion. Add salt and pepper to taste.3. Warm pita bread in oven or toaster oven to warm slightly. Do not let it get too crisp.Cut pita breads in half and open pockets. Spoon half the relish into pockets. Add roast beef and finish with remaining relish.

Nutrition data per serving: 450 calories (17 percent from fat), 8.4 g fat (2.4 g saturated, 2.8 g monounsaturated), 89 mg cholesterol, 40.9 g protein, 56.7 g carbohydrates, 7.9 g fiber, 420 mg sodium.

GREEK-STYLE SALAD—Yield: 2 servings

1 teaspoon dried oregano2 tablespoons reduced-fat vinaigrette dressing1 medium cucumber, peeled and sliced (2 cups)2 green bell peppers, seeded and sliced (2 cups)2 cups washed, ready-to-eat lettuce10 green or black olives

Procedure:1. Mix oregano and vinaigrette dressing in medium-size salad bowl.2. Add cucumber, green bell pepper, lettuce and olives. Toss with dressing.

Nutrition data per serving: 85 calories (35 percent from fat), 3.3 g fat (0.6 g saturated, 1.6 g monounsaturated), 1 mg cholesterol, 2.8 g protein, 13.0 g carbohydrates, 5 g fiber, 154 mg sodium.

The USA Pro Cycling Challenge Ride of Champions Friday, Aug. 19, 2011, riding along the USA Pro Cycling Challenge Prologue course through Garden of the Gods. Photo by KEVIN KRECK, SPECIAL TO THE GAZETTE