Chef's Plate: Classic Mediterranean Recipe

Wash all produce. Slice the cucumber in half lengthwise, scoop out large seeds if present, then slice into half-moons about 1/4-inch thick. Cut tomatoes into wedges or 1/2-inch chunks. Thinly slice the red onion and place in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry.

In a large bowl combine cucumber, tomatoes, drained red onion, and Kalamata olives.

Crumble the feta over the vegetables and add chopped parsley.

In a small jar or bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp dried oregano, 3/4 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning to preference.

Pour dressing over the salad and gently toss to combine. Set aside at room temperature while you finish the protein and tzatziki (salad is best served within 30 minutes of dressing).

Marinate

Trim excess fat from chicken thighs. In a bowl combine 1/2 cup Greek yogurt, 2 tbs olive oil, 3 minced garlic cloves, 1 tbs lemon juice, 1 tsp lemon zest, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken and coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes is fine if short on time).

Cook

Preheat a grill or grill pan over medium-high heat and oil the grates lightly. Remove chicken from marinade, letting excess drip off. Grill the thighs 4-6 minutes per side, until nicely charred and an internal temperature of 165°F (74°C) is reached. Transfer to a plate and let rest 5 minutes then slice into strips.

Grate or finely chop 1/2 cup cucumber and squeeze out excess moisture using a clean towel or paper towels until mostly dry (this prevents a watery tzatziki).

In a small bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbs chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust lemon, salt or dill as desired. Chill until ready to serve.

Warm the pita bread for 1-2 minutes on the grill or in a dry skillet until soft and pliable. Keep wrapped in a clean towel.

To serve, spread 1-2 tablespoons of tzatziki onto each warm pita, top with a portion of the grilled chicken strips and a generous spoonful of the Mediterranean salad. Drizzle a little olive oil and squeeze a lemon wedge over the assembled pita if desired.

Serve extra tzatziki, remaining salad, and pita on the side. Leftovers can be refrigerated for up to 3 days (store components separately for best texture).