Greek Salad Pitas
Greek salad pitas make an easy and flavorful summer lunch or dinner, perfect for when its too hot to turn on the stove. Fill pitas with sliced turkey breast (or chickpeas), greek salad, and top with a drizzle of creamy lemon tahini sauce.
Servings: 4
Ingredients
Greek Salad
- ¼ large red onion thinly sliced
- 1 tbsp red wine vinegar or lemon juice
- 1 pint cherry tomatoes halved
- ½ large seedless cucumber diced
- ½ c pickled pepperoncini sliced
- ¼ c flat leaf parsley chopped
- 1 tsp fresh oregano chopped, or ½ tsp dried
- ½ tsp za'atar or ground cumin
- ½ tsp fine sea salt plus more as needed
- 2 tbsp extra virgin olive oil
- freshly ground black pepper to taste
Lemon Tahini Sauce
- ⅓ c tahini
- 1 tbsp lemon juice
- 1 clove garlic minced
- 2-4 tbsp warm water
Assembly
- 4 pitas sliced in half
- ½ lb sliced turkey breast or 1 15-oz can of chickpeas, drained and smashed
- 4 oz feta cheese crumbled; optional
- ⅓ kalamata olives pitted and sliced; optional
Instructions
Make the greek salad
- In a medium bowl, combine sliced red onion with red wine vinegar. Let sit for about 10 minutes to allow the red onion to pickle, as you prepare the rest of the ingredients.
- Add remaining greek salad ingredients to bowl and mix well. Taste and add more salt or vinegar as needed.
Make the lemon tahini sauce
- In a jar, combine all tahini, lemon juice, garlic, 2 tbsp of water, and a pinch of salt. Mix well and add more water in needed to have a thick but pourable sauce.
Assemble the pitas
- Spread lemon tahini sauce inside of each pita pocket. Stuff each with sliced turkey, greek salad, and olives and feta (if using). Drizzle more lemon tahini sauce over the filling, if desired.