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

Serves 4

Ingredients

  • 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

Directions

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.


How to Use Your Thanksgiving Leftovers

From the November 2012 issue of O, The Oprah Magazine

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