Greek Salad Pita Pockets and Tzatziki Dressing

Summer is in full swing in Columbus, Ohio, and I am in the mood for something fresh! I am in the mood to make dinner without turning on the stove or the oven!

This meal can go two ways. You can stuff the salad in a pita pocket or you can eat the salad as is using the sauce as dressing.

It’s really yummy with pieces of marinated grilled chicken, too. But I’m playing vegetarian-wanna-be today. And I don’t feel like making my kitchen all hot by turning on the oven or stove. I need to get a grill, don’t you think?

I usually can’t bring my self to swallow raw tomatoes or raw onions. This salad is an exception. There is something about the way the Tzatziki sauce and feta cheese combine with them that makes them totally yummy.

PRINTABLE RECIPE

Ingredients:

Salad:

• 1 large head Romaine lettuce
• 2 large tomatoes, chopped into large chunks
• 2 large cucumbers, chopped into large chunks
• 1 C. feta cheese
• 1/2 red onion, finely sliced (or diced if you like smaller pieces)
• 1 can olives, drained and roughly chopped (I used plain old black olives because its what I had on hand, but Kalamata olives are more authentic. Just make sure they are pitted when you purchase them. )
• Pita pockets

Tzatziki Dressing:

• 2 C. Greek Yoghurt
• 1/4 C. olive oil
• 1/4 C. red wine vinegar
• 1 tsp. sugar
• 1 tsp. salt (maybe more, to taste)
• 1 1/2 tsp. fresh dill (or dried)
• 1 clove garlic, pressed
• 2 TBSP. lemon juice
• 1 cucumber, seeded, peeled, and diced into small chunks
• pepper to taste

Directions:

1. For the salad: Chop up the vegetables and combine in a large bowl. Add the feta and olives. Toss to mix.

Do you want to see me toss the salad!?

Yes, I am using a slotted spoon. Not the most effective tool for the job. I find it odd that I have never owned salad tongs. My husband picked some tongs up at the store after I made this salad and seeing me struggle with a spoon.

My husband and I had a blast trying to get some action shots.

 

2. For the tzatziki sauce: place the Greek yoghurt into a medium size bowl. Slowly drizzle in the oil, whisking as you pour.

3. Add the rest of the ingredients and whisk to combine. If it is too tart ( I like it tart) add a touch more sugar or a little bit more yoghurt. It should be thick, but not quite as thick as normal tzatziki so it’s easier to put on a salad.

4. Warm up a pita pocket in a pan over medium heat. This is quick and wont heat up your kitchen. Open the pita and stuff it full of the salad. Drizzle in some of the dressing. Keep some dressing near for dunking.

Recipe by Edible Experiments