Greek Tuna Salad Pita Sandwiches With Feta Cheese Food

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

GREEK-STYLE TUNA SALAD

Steps:

• Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

GREEK-STYLE TUNA SALAD SANDWICHES

Steps:

• In medium bowl, mix tuna, bell peppers, cheese and celery.
• Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
• Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.

GREEK SALAD WITH FETA AND TUNA RECIPE - (4.3/5)

Steps:

• First wash and chop the vegetables; tomato, onion, green pepper, cucumber (without skin), and olives. Then mix everything in a bowl, dress with olive oil and vinegar, add some chopped parsley and mix again. Add the tuna and a generous amount of feta cheese.

GREEK SALAD PITA SANDWICHES

Steps:

• Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.

STACY'S GREEK-INSPIRED TUNA SALAD

Steps:

• Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
• Serve on a bed of greens with pita chips on the side.

GREEK SALAD PITA SANDWICHES

Steps:

• Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
• Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

FRIED FETA GREEK SALAD PITAS

Steps:

• Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
• For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
• Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
• To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
• Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
• Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
• With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

GREEK SALAD PITA SANDWICHES

Steps:

• Whisk olive oil and red wine vinegar together.
• Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley in large bowl.
• Pour dressing over all and mix well.
• Stir in feta cheese.
• Cover and chill an hour or so to let flavors blend.
• When ready to serve, use a slotted spoon to dip into mixture and fill pitas.
• Serve immediately.

GARDEN TUNA PITA SANDWICHES

Steps:

• In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.

GREEK TUNA SALAD POCKETS

Steps:

• Combine the lemon juice, oil, oregano and garlic salt in a medium bowl. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly.
• Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approximately 30 minutes before serving.
• Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves.
• Spoon in the tuna mixture and serve immediately.