Mediterranean · Serves 2
with Mozzarella, Tomato, Dill & Olives
Crispy pita bread loaded with melted mozzarella takes this handheld Greek salad to the next level of deliciousness! You’ll pile on peppery arugula, juicy tomato, herbaceous dill, and briny olives and feta cheese to create these hearty vegetable-forward gyro-style wraps. Tangy balsamic glaze brightens this substantial salad that overflows onto your plate.
Lay out pitas on a flat work surface. Top with mozzarella and half the oregano (all for 4 servings).
Heat a drizzle of oil in a large pan over medium heat. Add pitas (cheese sides up) and cook, covered, until bottoms are crispy and cheese melts, 3-4 minutes. (Depending on the size of your pan, you may need to work in batches.)
While pitas cook, wash and dry produce. Roughly chop olives. Roughly chop dill. Halve tomato lengthwise; thinly slice into half-moons. Season with salt and pepper.
In a large bowl, toss arugula, feta, and as many olives and as much dill as you like with a drizzle of olive oil, a pinch of salt, pepper, and balsamic glaze to taste (we started with half, then added a bit more).
Once cheesy pitas are done cooking, divide between plates. Top with as many tomato rounds and as much salad as you like.
Fold pita wraps in half. Serve with any remaining tomato rounds and any remaining salad on the side.
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