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Cucumber & Tomato Pita Sandwich Recipe

With the abundance of tomatoes and cucumbers this season, we’ve been making boat loads of cucumber and tomato salads.  Last week I decided it would be tasty to put this salad into a pocket pita with a yogurt dressing.  Of course it was awesome!

To me there’s no exact recipe for cucumber and tomato salad. It’s more just an ingredient list that you suit to your own tastes.  These are the items I use in my salad:

  • Cucumbers, peeled, de-seeded and sliced (I used one cucumber)
  • Tomatoes, preferably Creole when available, roughly chopped (I used one large tomato)
  • Green onions, sliced both the green and white parts (I used 1/2 c)
  • Seasonings – dried dill, kosher salt and cayenne pepper to taste (I used about a 1/4 t of each one)
  • Vinaigrette – preferably one that’s homemade. For my vinaigrette, I use 1 part vinegar (usually cane or sherry), 3 parts olive oil & dill, Dijon mustard, kosher salt and cayenne (all to taste).

For this pita, I also whipped up a yogurt dressing using an 8 oz cup of Greek yogurt.  I put it into a larger bowl and whisked in Slap Ya Mama seasoning, oregano and dill. At the time I didn’t have a lemon at home, but I bet some lemon zest and a squirt of juice would also be tasty.

Assembling the pita
Be sure to buy pitas with pockets in them.  Take one at a time out and warm in a toaster oven for 3 minutes or so, until warm. After removing from the toaster oven cut the pita in half and smear on yogurt dressing liberally.  Use a slotted spoon to put the tomato/cucumber mixture in the pocket.  Eat immediately because the pita gets soggy very quickly.

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