A Bit of Greek Flavor
Middle of August—less squash and tomatoes, more melons and peppers, but the one thing that hasn’t seemed to change is the amount of cucumbers. An abundance of cucumbers is what led me to make this meal. In addition to the fact that it did not require any appliances, which fits my kick back for the weekend mode. It is not especially original, but why change a good thing? The idea is Greek salad turned sandwich filling. Very versatile, so add or nix to your taste. And since the focus is using fresh ingredients not make your own dressing, may I even go so far as to suggest that if you have a favorite Greek dressing, say Gazebo Room, you can sub that instead.
CUCUMBER SALAD PITAS
3 thin cucumbers
2 medium tomatoes
1 green pepper
2 banana peppers
3 green onions
sliced black olives, feta cheese, and cubed cooked chicken—add to taste
1/2 c. olive oil
1/4 c. lemon juice
2 tsp dried oregano
2 tsp dried basil
2 crushed garlic cloves
salt and pepper
Wisk together ingredients for dressing.
Wash and chop all vegetables. I seeded the tomatoes to reduce liquid and peeled 1 of the 3 cucumbers. If your cucumbers are large, you may want to seed those as well. If you’re going to use this as a salad, not a sandwich filling, then you can more roughly chop the vegetables. Toss vegetables and any other additions (olives, cheese, chicken) together.
Toss dressing with vegetable mixture. The amount of dressing you use will depend on the amount of olives, cheese, and/or chicken you have added.
This can be served immediately or made ahead to let the vegetables marinate.
Using a slotted spoon, fill pita breads or serve as a salad. I added about 1 c. crumbled feta, 1 c. chicken, and 1/2 c. sliced olives to yield 6 cups of salad.