Theodosi runs the Filitsa taverna up in Carres, a mountain village about 3 kilometers from us in Raches. This salad is one of his signature dishes and we can’t stop eating it whenever we order it. The grilled pita adds an irresistible smoky note to the succulent salad and makes for the perfect way to soak up all its delicious juices. Look for the best possible ripe tomatoes.
Ingredients
- 2 (8- to 10-inch) pita, grilled or toasted well
- 3 large firm-ripe tomatoes, cut into 1½-inch (4 cm) chunks
- 2 red onions, halved and thinly sliced
- 1½ cups chopped fresh flat-leaf parsley
- 2 teaspoons dried Greek oregano
- 6 tablespoons Greek extra virgin olive oil
- Sea salt and freshly ground black pepper
How to Make It
- Cut the toasted pitas into strips about ⅛ inch (3 mm) wide and 2 inches (5 cm) long.
- In a bowl, toss together the pita strips, tomatoes, onions, herbs, olive oil, and salt and pepper to taste. Serve immediately.
