"Don't skip grilling the pita," says Jeff Mauro. "The heat makes it pliant and fragrant."
4 large pitas
Olive oil for grilling
2 cups turkey (about 3/4 pound), cut into large strips
1 cup crumbled Feta cheese
1 cup Kalamata olives, pitted and chopped
1 cucumber, cut into 1/8"-thick slices
1 romaine heart, chopped
1 cup grape tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Greek-style vinaigrette dressing
Total Time: 15 minutes
Preheat grill or grill pan on medium-high heat. Brush pitas with olive oil and grill until slightly toasted. In a large bowl, toss turkey, Feta, olives, cucumber, romaine, tomatoes, and red onion. Spoon turkey salad on pitas, drizzle dressing on top, and serve.