Greek Salad and Roasted Red Pepper Tzatziki With Pita | Dorothy Lane Market
Dorothy Lane Market

Greek Salad and Roasted Red Pepper Tzatziki With Pita

PREP TIME 10 mins
COOK TIME -
SERVINGS 4
Peggy Neary
  • POSTED May 30th, 2023
  • BY Peggy Neary

INGREDIENTS

For the tzatziki

  • 1 medium cucumber, peeled, seeded, and coarsely chopped
  • ½ cup plain whole-milk Greek yogurt
  • 1½ roasted red peppers, chopped
  • 2 garlic cloves, chopped
  • 2 Tbsp chopped dill
  • 2 Tbsp red wine vinegar
  • Sea salt
  • Pepper

For the salad

  • 2 Tbsp red wine vinegar
  • 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
  • 1 tsp dried oregano
  • 1 small Kirby cucumber, thinly sliced
  • ¾ cup pitted Kalamata olives, halved
  • 6 pickled pepperoncini, stemmed and cut into rings
  • 6 radishes, cut into matchsticks
  • 1 cup cherry tomatoes, halved
  • 4 cups torn Romaine lettuce
  • ½ small red onion, thinly sliced
  • 1 cup feta, crumbled
  • Grilled pita bread, flatbread, or pita pockets

INSTRUCTIONS

1
For the tzatziki: In a food processor, process the chopped cucumber until minced. Transfer to paper towels. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
2
In the food processor, combine yogurt, roasted red peppers, garlic, dill, and vinegar. Process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
3
For the salad: In a large bowl, combine vinegar with olive oil and oregano. Add the sliced cucumber, olives pepperoncini, radishes, tomatoes, Romaine, onion, and feta and toss well. Season with salt and pepper.
4
Drizzle salad with Tzatziki and serve with grilled pita.

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Greek Salad and Roasted Red Pepper Tzatziki With Pita

PREP TIME 10 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

For the tzatziki

  • 1 medium cucumber, peeled, seeded, and coarsely chopped
  • ½ cup plain whole-milk Greek yogurt
  • 1½ roasted red peppers, chopped
  • 2 garlic cloves, chopped
  • 2 Tbsp chopped dill
  • 2 Tbsp red wine vinegar
  • Sea salt
  • Pepper

For the salad

  • 2 Tbsp red wine vinegar
  • 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
  • 1 tsp dried oregano
  • 1 small Kirby cucumber, thinly sliced
  • ¾ cup pitted Kalamata olives, halved
  • 6 pickled pepperoncini, stemmed and cut into rings
  • 6 radishes, cut into matchsticks
  • 1 cup cherry tomatoes, halved
  • 4 cups torn Romaine lettuce
  • ½ small red onion, thinly sliced
  • 1 cup feta, crumbled
  • Grilled pita bread, flatbread, or pita pockets

INSTRUCTIONS

1
For the tzatziki: In a food processor, process the chopped cucumber until minced. Transfer to paper towels. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
2
In the food processor, combine yogurt, roasted red peppers, garlic, dill, and vinegar. Process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
3
For the salad: In a large bowl, combine vinegar with olive oil and oregano. Add the sliced cucumber, olives pepperoncini, radishes, tomatoes, Romaine, onion, and feta and toss well. Season with salt and pepper.
4
Drizzle salad with Tzatziki and serve with grilled pita.

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