Veggie Souvlaki with Feta Dressing in Pita Bread
During the hot summer months, Greeks like to eat their seasonal vegetables either fresh or roasted. With some olive oil and feta cheese, they are a complete, filling and tasty meal. Basically, Greeks grill or broil all vegetables they have in abundance and season them with some herbs and spices. Variations are numerous and you can eat something different every single day, all summer, without the fear that meals would become repetitive or your taste buds would be bored. It makes perfect sense that vegetables, both fresh and roasted, found their way to souvlaki.
Veggie souvlaki, as you can imagine, can have million variations. Probably the most common and simplest of all is the one that combines the most traditional fresh items in the Greek summer cuisine – tomatoes, pepper-toursi (pickled small peppers), red onions, and feta cheese. But feta is, in this case, used in the form of dressing and gives this souvlaki a particularly refreshing flavor. It’s not difficult to make the feta dressing and it sure adds some new twist to the regular souvlaki.
Veggie Souvlaki is eaten either in regular pita, or even better – in Cypriot pita, since it has the shape of a boat and can fit more veggies easier that regular pita. In the regular pita, you just roll the ingredients so you can definitely put less of the veggies in it than in the Cypriot version. If you can’t find the Cypriot pita you can use Arabic or Lebanese pita since they are of the same shape and texture.
Veggie Souvlaki with Feta Dressing Recipe
- Cypriot Pita
- Tomatoes, sliced or cubes in smaller pieces
- Pepper toursi (pickles), cut in rounds
- Red onions, sliced thinly
- Fresh basil leaves
- Fresh lemon juice
- Olive oil
For the Feta Dressing:
- 1 smaller plain yogurt
- 200 gr. of crumbled feta cheese
- Fresh lemon juice
- Green onions
- Fresh dill, chopped
- Fresh ground black
Feta dressing should be made in advance and the most winning combination is if you can marinade the sliced vegetables in it for a few hours. Then veggies suck all flavors in, and become juicier and somewhat softer.
To make the feta cheese dressing, mix all ingredients and beat them with the mixer or in the blender but don’t overdo it since it will become too juicy. Dressing should be of a creamy texture and if there are some small crumbles of feta still peeping, keep them as they are.
When done, place veggies in the bowl with the dressing, add more lemon juice and olive oil if needed, and let it sit in the refrigerator before serving. Since the biggest part of dressing will disappear in the veggies, add some olive oil before “packing” feta-dressed veggies in the pita.
If you find yourself in Athens or Corfu, and other areas where veggie souvlaki is sold in souvlaki shops, you can just order a “Veggie Pita Souvlaki”.