Greek Salad on Grilled Pita
You’ll need a mortar and pestle or a food processor for the hummus and a ridged iron skillet or grill for the pita.
1 ½ Tb tahini
¼ c lemon juice (1 large lemon)
2 small garlic cloves, minced
2 Tb olive oil
½ - 1 tsp salt, depending on taste
1 can (15 oz.) chickpeas/garbanzo beans
4 Tb lemon juice (1 large lemon)
2 Tb Flat-leaf/Italian parsley, chopped
1 small garlic clove, minced and crushed with side of knife
1 ½ Tb olive oil
2 tsp red wine vinegar
¼ tsp dried oregano
¼ tsp red pepper flakes
For Pita and Salad:
4 pita breads
1 head lettuce, coarsely chopped
½ c cherry tomatoes, halved
1 cucumber, peeled if desired, halved lengthwise, then thinly sliced
½ c pitted Kalamata olives
1/3 c feta, crumbled (2 oz.)
Combine tahini and lemon juice in a food processor, and blend for 1 minute. Scrape mixture down the sides of the container, then add the garlic, olive oil, and salt. Process for 30 seconds. Reserve the juice from the garbanzo beans, and add to the processor. Puree for about a minute. Add garbanzo juice from can, about 1 Tb at a time until it reaches your preferred consistency.
Whisk all dressing ingredients together until emulsified.
Grill Pita and Make Salad:
Heat grill pan or grill over high heat until smoking and lightly brush with oil. Grill as many pitas as will fit on the ridges (1 if you have our pan) turning over once, until grill marks appear. Transfer to plates.
Toss lettuce, tomatoes, cucumber, olives, in a bowl with dressing to coat. Add feta and toss gently a couple times, so it doesn’t become milky goo.
Spread hummus on pitas, then top with salad. Grind black pepper on top and serve.