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[social_warfare]I made us the best pita sandwiches for lunch today!
Because one, we are coming up on zucchini season. Two, it is picnic and grilling season. And three, I am nervous and apparently that makes me want awesome Greek food.
Ok, well that last one is not so true. Yes, I am nervous, but when I am nervous I really just can’t sit still and I fidget… ALOT. Traveling makes me so nervous, I hate flying and the whole airport thing. It’s just never very fun, at least for me… and especially when your flight leaves at 1:10am.
Not sure what I was thinking when I thought the whole 1:10am thing was a good idea.
I guess I still think it is a good idea because instead of wasting a whole day traveling I am wasting a whole night. It works, but you know I am anxious. Truth is I would be anxious no matter what, that’s just the way I am.
Anyway, these sandwiches I made us today?
I think they would be kind of perfect to pack up for lunch. Maybe not to take on an airplane because they might get a little messy, but a summer picnic for sure!
Honestly, I kind of loaded these up with some seriously good stuff.
Let’s just make a list of what is in these:
First up, the greek olive pesto. I promise this is so good. Even my mom who is not an olive fan, really loved this pesto. It’s salty, cheesy and just a little sweet from the olives. It’s also a good way to change things up a little instead of using basil pesto.
Second, FRIED ZUCCHINI!! Nothing more to say here other than that we should all be making these everyday this summer.
Third, marinated feta. I know that feta on it’s own is totally awesome, but marinated in olive oil and summer herbs takes it to a whole new level. Trust me.
Fourth, the slightly crunchy chickpeas (or garbanzo beans). They add a little texture and crunch to the mix. Plus a little protein, you know, to hold us over till umm…we need some chocolate or something.
Fifth, a little sun-dried tomatoes and arugula. These are for added color and really, I just love sun-dried tomatoes.
Sixth? Pita bread!! Mmmm, that and naan, so good.
Next, put the whole thing on the grill to get it all toasted and warm. Delish.
Of course if you don’t have access to a grill or oven, this step can be skipped, but we love everything a little warm over here.
Oh and bonus points if served up with some watermelon on the side.
I feel like every summer dish is not complete without a little watermelon, you know?
Greek Olive Pesto and Fried Zucchini Grilled Pitas w/Marinated Feta + Garbanzo Beans.
Servings: 4 PITAS
Calories Per Serving: 899 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Marinated Feta (leave this out for a vegan version)
- 4-6 ounces block feta cut into 1/2 inch cubes
- 2 sprigs fresh thyme
- 2 tablespoons fresh basil chopped
- 1 bay leaf
- 2 teaspoons black peppercorns
- pinch of crushed red pepper flakes
- olive oil enough to cover the cheese
Greek Olive Pesto
- 1/2 cup greek olives I used marinated kalamata and green olives
- 1/2 cup grated parmesan cheese (swap in nutritional yeast or parsley for a vegan version]
- 1/4 cup fresh basil
- 1 clove large garlic
- 1 pepperoncini optional
- 1/4 cup olive oil or more depending on the consistency you want your pesto to be
Fried Zucchini
- 2 zucchinis sliced into 1/4 inch rounds
- 1 cup large egg use 1/3 coconut milk for a vegan version
- 3/4 cup Panko bread crumbs use gluten free if needed
- 2 tablespoons flour use gluten free cornmeal if needed
- 1/2 cup finely grated parmesan cheese use nutritional yeast for a vegan version
- 1/4 teaspoon salt + pepper
Sandwiches
- 4 pita pockets or [homemade pitas | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] use gluten free pita or bread if needed
- 1 cup cooked chickpeas drained + rinsed if using canned
- 1 cup arugula
- 1/4 cup sun-dried tomatoes packed in oil oil drained
Instructions
Marinated Feta
- Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
Greek Olive Pesto
- In a food processor, combine olives, parmesan cheese, parsley, garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.
Fried Zucchini
- When you are just about ready to put your pitas together it is time to "fry" the zucchini. In a bowl, whisk together the egg. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
To assemble the pitas
- Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated feta or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.
- Pre heat the grill to medium heat.
- Break open your pita pockets and rub the inside of each pocket with a little of the greek olive pesto, Place a few zucchini slices on top of the pesto and then a handful of chickpeas. Add the sun-dried tomatoes and a little sprinkle of marinated feta. Carefully place the pockets on the grill and grill for 3-4 minutes per side or until the pockets are warm. Remove from the grill and stuff each pocket with arugula and more marinated feta. Eat!!
Well watermelon and fried zucchini!
Directions for zucchini states buttermilk but ingredients for zucchini doesn’t. How much buttermilk is needed?
Hi Lisa! THere is no buttermilk needed. So sorry for any confusion. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Eating this right now and just had to tell you how delicious it is!!! Thank you! Made it vegan and used pickles instead of sun dried tomatoes. Made your pita as well. Fantastic meal as usual 🙂
That is so sweet! I am really glad you are loving this recipe, Shoshanna! Thank you! xTieghan
The link to pita bread opened dad’s pasta dish! Thought you would want to fix it. I am going to use the search anyway!
Oops sorry about that Sree! Thank you!
What does this mean??? “1 cup large egg use 1/3 coconut milk for a vegan version” Is it one large egg and one cup or 1/3 cup? One cup large egg makes no sense. Also you have in this: marinated kalamata olives and green olives. What type of green olive? The kind with the pimento or without? There are many different types of green olives.
Hi Sue, it’s 1 large egg or 1/3 cup coconut milk for a vegan version. I like to use green olives without pimento. Please let me know if you have any other questions. I hope you love this recipe! Thanks!
Oh, and also not sure how many zucchinis you used? The listing of them in the instructions is rather confusing…
So sorry about that! I used 2 zucchini! 🙂
Hey, I REALLY want to make this, but I see the recipe instructions calls for buttermilk, and there was no buttermilk listed in the ingredients? I assume it got mixed up with the eggs, because it says to use “1 cup large egg”… so I also don’t know how many eggs to use. I also don’t see parsley in the ingredients, but it was mentioned in the pesto instructions. Hoping you can clarify soon!
I see that it says to use 2-inch diameter Zucchinis,but how many did you use,
Looks amazing…can’t wait to try withzicchini from my garden this summer ?.
A few things… In the recipe there is no call for buttermilk. For the pesto it lists parsley but in the directions it lists basil… And in the pictures, the greens don’t look like arugula. I made this and figured out some of the things but was a little confused.
So sorry for the trouble. I will fix the recipe.
Think you have some typos. For ingredients you list basil for the olive pesto, but in the directions you say parsley. Then for the front Ed zucchini, you don’t list buttermilk, but the instructions do. Just slightly confused, but I did marinate the feta and make the olive pesto using basil last night. I’ll just wing it for the zucchini.
You left out how much buttermilk is needed
Hi! I am so sorry, about 1/2 cup. Hope you love this!
Tieghan you are an inspiration! I am having sooo much fun with your recipes! Your food (and the photos!) are incredible!
These look amazing ! Definitely trying them for lunch this week.
Thanks for sharing.
Thanks Nicole!!
tried it yesterday , it was AWESOME! and made your molten chocolate pumpkin streusal bread, it was perfect winter night dessert! i just recently came across your blog and i couldn’t resist trying the recipes, your style is so different , the flavors are so diffrerent in the best way. ive been all over your website, finding it difficult to chose what to make first. keep up the good work
So happy you loved both recipes, thanks so much!
hi there! just wanted to ask how long will the marinated feta stay well for? love your website !
About 3 weeks to a month. Hope you love this!
Oh man! I made these for dinner tonight and they were a hit with everyone, including a 15 month old and a 3 year old. I didn’t marinate the feta (to save on the calories in the oil) instead I bought Mediterranean herbed feta at the market and I seasoned the chick peas with some of the pesto for the same reason. DELICIOUS. I skipped the pita on my second helping and made a big salad over the arugula and I can’t decide which I like more.
Great job!
So happy they were a hit! Thank you!