Recipe for Greek Salad Gyros
Although the traditional Greek gyro doesn’t usually contain salad, it is possible to find them prepared this way in restaurants. This is an easy variation to also try at home!
Greek Salad Gyro Recipe Ingredients:
4 Greek pita bread rounds
1 recipe Greek tzatziki
1 recipe Greek village salad (horiatiki)
Slices of gyro meat (eyeball it, but about 4-8 slices per sandwich depending on the size of the pita)
Dried Greek oregano
Directions on How to Prepare Greek Salad Gyros:
Make the pita bread and tzatziki according to the recipe instructions, unless you’re buying these two ingredients in the store.
Place a piece of aluminum foil down on a flat surface. Put a piece of bread in the center of the foil. Spread a generous amount tzatziki across the middle of the pita bread. Top with the Greek village salad add the gyro meat. Sprinkle with feta cheese and drop another spoonful of tzatziki over the top, if desired. Sprinkle some oregano over all the ingredients.
Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the bread.
Oregano is the dried leaf and top of the flower of the plant Origanum majorana. It is also called sweet marjoram. It originates from the Mediterranean region of Europe and western Asia, and today it is grown in northern climates, but when winter comes, the plant fails to survive. Its fresh or dried leaves are used to spice up many dishes, conveying a warm, aromatic, less pungent and bitter taste. If you use dried oregano, gently squeeze it to release its essential oils and aromas. Use oregano to make marinades, as it goes well with olive oil, vinegar, garlic, basil and parsley. We also recommend adding oregano to salted fish, which will achieve a special Mediterranean taste. Very often, marjoram and oregano are mixed. You can best distinguish them by the fact that marjoram has a sweet, floral aroma and a sweet-bitter taste, and oregano has a more intense aroma.