Greek Gourmet Recipe

Core and cut tomatoes into 1-inch wedges. Halve cucumber lengthwise, scoop seeds if large, then slice into 1/2-inch pieces. Thinly slice red onion into half-moons and soak briefly in cold water for 5 minutes to soften bite; drain well.

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

In a small bowl whisk together olive oil (3 tbs), red wine vinegar, lemon juice (1 tbs), dried oregano, sea salt and black pepper until emulsified.

Pour dressing over vegetables and toss gently to coat. Crumble or slice feta on top and give a final gentle toss so feta remains in chunks. Taste and adjust seasoning with additional salt or pepper if needed. Set aside at room temperature while chicken cooks.

Pat chicken thighs dry with paper towels. If pieces are uneven in thickness, gently pound to an even 1/2-inch thickness for uniform cooking.

In a medium bowl whisk together olive oil (2 tbs), lemon juice (2 tbs), minced garlic (3 tsp), dried oregano (2 tsp), lemon zest, kosher salt and black pepper until combined.

Add chicken to the marinade, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 10–15 minutes at room temperature.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or brush pan with a little oil to prevent sticking.

Remove chicken from marinade and let excess drip off. Grill chicken 4–5 minutes per side, until charred at edges and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice into 1/2-inch strips.

Grate 1/2 cup cucumber for tzatziki, then squeeze in a kitchen towel or between palms to remove as much moisture as possible; this prevents a watery sauce.

In a small bowl combine Greek yogurt, drained grated cucumber, minced garlic (1 tsp), chopped dill, olive oil (1 tsp), white wine vinegar (1/2 tsp), kosher salt and black pepper. Stir until smooth. Taste and adjust with salt, pepper or a dash more vinegar. Refrigerate until ready to serve.

Preheat oven to 350°F (175°C). Brush pita breads lightly with 1 tbs olive oil on both sides and wrap in foil. Warm in oven for about 8–10 minutes, or warm on a hot dry skillet 30–45 seconds per side until pliable and slightly charred.

To assemble: open or partially split warm pita. Spoon 2–3 tbs tzatziki into each pita, add a generous handful of Greek salad (about 3/4 cup), then top with 3–4 slices of grilled chicken. Sprinkle chopped parsley over the top and add a lemon wedge alongside for extra brightness.

Serve immediately while pitas and chicken are warm. Leftover salad and tzatziki can be refrigerated separately for up to 2 days; store chicken sliced in an airtight container for up to 3 days.