"Don't skip grilling the pita," says Jeff Mauro. "The heat makes it pliant and fragrant."

Serves 4


  • 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.

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