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
Instructions
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.