I am officially “back” from stay-cation today. Our family had a great week spending so much time together. We enjoyed a lot of time at the beach, out on our boat, and lingering over good food and wine. It was a great way to soak up those last few days of summer. With the lower temperatures and the rain in the Boston area today, it certainly feels like fall has set in already.
My parents and youngest sister stayed with us for a couple days as they traveled to the area to return her to her senior year of college. For dinners, I made the Sausage, Pepper, Onion, and Potato Bake and the next night we had lobsters, steamers, corn on the cob, and Caprese Salad for a perfect summer feast. For lunch one day, I made everyone their own Greek Salad Pita Wrap. I had so many tomatoes and cucumbers from my mom’s garden and our CSA that I needed to use up and this recipe was the perfect solution. To make the Greek Salad Pita Wrap gluten-free, simply serve without the pita for a delicious Greek Salad.
- ½ cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
- ¼ teaspoon finely grated garlic
- 4 pitas
- 2 small cucumbers, very thinly sliced crosswise
- 1 cup grape tomatoes, halved
- ½ small red onion, thinly sliced
- ⅔ cup feta cheese, crumbled
- ⅓ cup pitted Kalamata olives, coarsely chopped
- ⅓ cup banana peppers, coarsely chopped
- ⅓ cup coarsely chopped fresh flat leaf parsley
- 1 tablespoon good quality olive oil
- Preheat oven to 375. Stir together yogurt, lemon zest, and garlic. Arrange pitas on a baking sheet. Bake until warmed (about 3 minutes).
- Mix together lemon juice, cucumbers, tomatoes, red onion, feta, olives, banana peppers, parsley, and olive oil. Spread yogurt mixture among pitas. Divide salad mixture among pitas; roll to close.
Source: Adapted from Martha Stewart Living, August 2010
I loved this sandwich so much that I ended up making this Greek Salad Pita Wrap for my lunch after I typed this post up :)