Greek-Style Dip with Grilled Pita
Robin loves Greek flavors—a trait she probably picked up from a Greek friend in high school. In this recipe, we combine classic ingredients like cucumbers, olives, oregano, feta, and lemon with some leftover prepared gazpacho for a quick dip for grilled pita. If we did not have the gazpacho in the fridge, we could have just added tomatoes with their juices. The dip is refreshing on a warm night, especially with crispy grilled pita. Originally served as part of And on the Fourth....
Ingredients
- 2 6-inch pita
- ½ cup prepared gazpacho
- 3 medium Kirby cucumbers (peeled and seeded)
- 1 whole, bottled pepperoncini
- 6 Kalamata, brine-cured olives
- 1 tablespoon fresh oregano (cleaned and chopped)
- 1 tablespoon fresh, flat-leaf parsley (cleaned and chopped)
- ¼ cup imported feta cheese (crumbled)
- 1 tablespoon lemon juice (freshly squeezed)
- freshly ground black pepper
Instructions
We start by preheating our gas grill. When hot, we grill the pita until crisp on both sides.
Meanwhile, we pour the gazpacho in a large bowl. We dice the cucumber, yielding ½ cup. We slice the pepperoncini, discarding the stem, and add it with the cucumber to the gazpacho. Next, we slice the olives, yielding 1½ tablespoons, and add them to the bowl with the oregano, parsley, feta, and lemon juice. We taste for seasoning and add some freshly ground black pepper. We could have made this ahead of time to allow the flavors to meld, but we did not have time. While the dip was being made, the pitas were being grilled.
We serve the dip on the grilled pita. We refrigerate the remaining dip, covered, for a couple of days.