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 ...

3/4 pound boneless skinless chicken breast cutlets, 1 package frozen corn kernels, 1 jar tomato salsa, 1 package whole-wheat pita breads, 1 bottle dried oregano, 1 bag washed ready-to-eat lettuce ...

Add lime juice and toss well. Toast pita bread in a toaster oven to warm slightly. Do not let it get too crisp. Cut pita breads in half and open pockets. Spoon half the salsa into the pockets.

The salad was made in a giant wooden mixing bowl and was served with pita bread and your meat of your choice right from the turning spit. It was so spectacular and an incredible culinary experience.

Yield: 4 servings.3 tablespoons olive oil > 2 teaspoons red-wine vinegar > 1 teaspoon dried oregano > Freshly ground black pepper > 1 bell pepper, cored and cut into 1-inch cubes > 1 cucumber ...

Lightly brush the pita bread with olive oil and cut each pita into 6 wedges. Broil or grill until light golden and crisp. Remove from the heat, cool to the touch and break into bite-size pieces.

“We’re celebrating 47 years next month,” said Yanni. “Looking at Greektown today, where there’s a handful of Greek restaurants left, we’re very proud to be here and we’re looking ...

To round out the meal, serve these pita pockets with a simple Greek salad featuring tomatoes, olives, cucumber, and red onion dressed in olive oil and oregano. For drinks, a crisp white wine like ...