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Greek salad with pita bread and tzatziki

Name: Greek salad with pita bread and tzatziki recipe
Yield: 6
Ingredients: 2 baby gem lettuces, halved; 200g mixed heirloom tomatoes, halved; 1 Lebanese cucumber, cut into ribbons; 1 small red onion, thinly sliced; 60g olive; 100g feta; 60ml olive oil; 20.00 ml apple vinegar; 1 tsp runny honey; Juice of 1 medium lemon; 1/2 tsp dried oregano; 62.50 ml basil leaves; 360g self-raising flour, plus extra to dust; 360g Greek-style yoghurt; 30.00 ml extra virgin olive oil; 200g Greek-style yoghurt; 1 Lebanese cucumber, seeded, grated; 40.00 ml finely chopped mint leaves; 1 garlic clove, crushed

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P120 Greek salad with pita bread and tzatziki

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by Anna Polyviou

Dec 15, 2022

Chef Anna Polyviou shares her Greek salad recipe, best paired with grilled lamb and homemade pita.

2 baby gem lettuces, halved
200g mixed heirloom tomatoes, halved
1 Lebanese cucumber, cut into ribbons
1 small red onion, thinly sliced
1/3 cup (60g) mixed olives
1/2 cup (100g) feta, crumbled
1/4 cup (60ml) extra virgin olive oil
1 tbs apple vinegar
1 tsp runny honey
Juice of 1 medium lemon
1/2 tsp dried oregano
1/4 cup basil leaves

Pita bread

360g self-raising flour, plus extra to dust
360g Greek-style yoghurt
1 1/2 tbs extra virgin olive oil

Tzatziki

200g Greek-style yoghurt
1 Lebanese cucumber, seeded, grated
2 tbs finely chopped mint leaves
1 garlic clove, crushed

Method

1.

For the tzatziki, place yoghurt in a muslin cloth-lined sieve set over a bowl. Cover and chill for 3 hours or until drained and thickened. Place in a small bowl with cucumber, mint and garlic. Stir well and season to taste. Set aside.
2.

For the pita, place flour and yoghurt in a medium bowl. Using your hands, mix until combined. Turn out the dough onto a floured benchtop and divide into 6 portions. Roll each portion into a ball.
3.

Cover and allow to rest for 10-15 minutes. Heat 2 tsp oil in a medium frypan over medium-high heat. Flatten each piece of dough into a 20cm disc. Working with one disc at a time, place in the frypan and fry for 2 minutes each side until golden. Repeat with remaining oil and dough.
4.

For the salad, combine lettuce, tomato, cucumber, onion, olives and feta in a large serving bowl. Whisk oil, vinegar, honey, lemon juice and oregano in a small bowl and season. Drizzle over the salad just before serving. Top with basil.
5.

Serve salad with pita bread and tzatziki.