Best Greek Grilled Pita Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING



Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

  • Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
  • Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
  • Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
  • Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
  • Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
  • To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F



Greek Grilled Chicken and Vegetable Salad With Warm Pita Bread F image

This came from one of my Rachael Ray cookbooks. I tried it a couple of summers ago and it's one of our favorites. The whole family loves this. Very flavorful!

Provided by cookin4six

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/3-1 1/2 lbs chicken breast tenders, 2 packages from meat case
salt and pepper
8 pita breads
1 lemon, juice and zest of, ripe
3 tablespoons red wine vinegar, eyeball it
1/2 cup extra virgin olive oil, eyeball it
2 tablespoons chopped fresh oregano, 4 stems, stripped of leaves and chopped
3 garlic cloves, chopped
2 romaine lettuce hearts, chopped
1/2 cup pitted kalamata olive, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless cucumber or 1/3 English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley, a couple of handfuls, chopped

Steps:

  • Preheat grill pan over high heat.
  • Place chicken in shallow dish and season with salt and pepper.
  • Preheat oven to 275°F.
  • Wrap pita breads in foil.
  • Place in warm oven and heat until dinner is served.
  • Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
  • Add oregano, garlic and whisk again to combine into dressing.
  • Pour half the dressing over chicken tenders.
  • Turn tenders in dressing to coat.
  • Combine remaining salad ingredients in a bowl.
  • Pour remaining dressing over salad and toss well.
  • The salad should be very lightly dressed.
  • Season salad with salt and pepper and transfer to a large serving platter.
  • Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
  • Remove pitas from oven and unwrap.
  • Cut pitas in half and arrange around the edge of platter.
  • To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Nutrition Facts : Calories 997.4, Fat 46.1, SaturatedFat 13.8, Cholesterol 141.2, Sodium 1593.1, Carbohydrate 87.9, Fiber 11.4, Sugar 10.8, Protein 59.7

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR



Grilled Chicken, Greek-Style, With Salad and Warm Pita Bread For image

This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.

Provided by LifeIsGood

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless skinless chicken, cut into large strips
kosher salt
fresh ground black pepper, to taste
8 pita breads
1 lemon, the zest and juice are needed
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons fresh oregano, stripped of leaves and chopped
2 -4 garlic cloves, chopped (amt depends on your love for garlic!)
2 romaine lettuce hearts, chopped
1/2 cup kalamata olive, pitted, coarsely chopped
8 ounces feta cheese, crumbled
3 vine-ripe tomatoes, seeded and diced
1/2 English cucumber, seedless kind, diced
1/2 red onion, chopped
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat a grill pan over medium-high heat.
  • Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
  • Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
  • Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
  • Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
  • Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
  • Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
  • To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3

GRILLED PITA WITH GREEK SALAD



Grilled Pita with Greek Salad image

Categories     Bean     Cheese     Citrus     Dairy     Garlic     Herb     Olive     Tomato     Vegetable     Vegetarian     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
  • Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
  • Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
  • Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
  • Spread some chickpea purée on each pita, then mound salad on top.

GRILLED LAMB WITH GREEK SPINACH PITA SALAD



Grilled Lamb with Greek Spinach Pita Salad image

Provided by Bobby Flay

Time 1h23m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh oregano leaves
1 1/2 pounds lamb tenderloin, trimmed of fat
Kosher salt and freshly ground black pepper
4 pocketless pita breads
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 teaspoons honey
1/2 cup extra-virgin olive oil
6 ounces baby spinach
1/2 English cucumber, sliced
2 plum tomatoes, sliced
1/4 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled (1 cup)

Steps:

  • To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
  • Heat your grill to high.
  • Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
  • While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
  • To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
  • Top each pita with some of the salad and top with several slices of the lamb.

GREEK GRILLED PITA SALAD



Greek Grilled Pita Salad image

I love bread salads. This one is an unusual twist as instead of using chunks of rustic italian bread, I grill pita bread , slice it and then combine it with Greek salad musts. Yumm!

Provided by MarieRynr

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 pinch dried red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 (7 inch) pita breads, without pockets
2 large vine ripe tomatoes, cut in wedges
1 cup thinly sliced red onion
1 large cucumber, peeled and sliced crosswise
1/3 cup pitted kalamata olive, cut in half
1/4 cup coarsely chopped Italian parsley

Steps:

  • Preheat the grill.
  • In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
  • Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
  • Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

Nutrition Facts : Calories 339.9, Fat 24.8, SaturatedFat 5, Cholesterol 11.1, Sodium 668.9, Carbohydrate 25.8, Fiber 3.2, Sugar 6.2, Protein 5.9

Related Topics