Haute Leftovers
A leftover gyro transforms into an elegant salad.
My local quick Greek delivery spot is good - really good. Us New Yorkers are lucky like that. It would have been the perfect dinner on a Saturday night after a long day of work, except I sorta forgot to order until 10pm. It was 11 by the time a heavy Thank You bag, wet with rain, was handed across my threshold like a drunken bride by a kindly deliveryman, and in the meantime I had consumed a popsicle, three pamplemousse La Croix, a bag of pretzels and a few peaches. Needless to say, I only made it through half of the giant lamb and beef gyro sandwich that had arrived. Read on and discover that I had a little too much fun making the leftovers into a salad the next day.
1/2 of a leftover beef and lamb Gyro sandwich, re-wrapped up tightly and refrigerated overnight
4-5 small heirloom tomatoes in various colors, cut in large chunks
1 heart of red leaf lettuce
4 oz feta cheese, cut into large chunks
1 leftover 4-oz container tzatziki sauce (you should be ordering extra tzatziki every the time imho)
Pickled red onion (I always use the Cookie and Kate recipe - so simple!)
Fresh dill leaves and dill flowers
Himalayan pink sea salt
Unwrap the chilled sandwich, lay it on its side and cut into large squares.
Plate cubes of sandwich (the gyro meat and pita should hold together in little blocks) along with tomato, lettuce, and feta. Spoon dabs of tzatziki onto the plate in a few spots. Place a few slivers of red onion along with one or two small stems of fresh dill leaves and flowers. Drop a few tiny piles of pink salt here and there.
