Greek Salad sandwich

Greek Salad sandwich
Serves 6
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Tzatziki.
1 medium cucumber
½ c Greek yogurt
2 roasted red peppers
2 clove garlic
2 tbsp. chopped dill
3 tbsp. red wine vinegar
Salt
Freshly ground pepper

Salad
2 tbsp. extra-virgin olive oil
½ tsp dried Greek oregano
1 small gherkin, sliced
12 pitted kalamata olives
6 pickled chillies, sliced
4 radishes, thinly sliced
2 cherry tomatoes, quartered
1 c thinly sliced kale
½ small red onion, sliced
1 c crumbled feta
6 grilled pitas

In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
In the food processor, combine the yogurt, roasted peppers, garlic, dill, and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the gherkin, olives, pickled chillies, radishes, tomatoes, mustard greens, onion, and feta and toss well. Season with salt and pepper.
Spread about 2 tablespoons of tzatziki onto each pita and top with the salad.