Ingredients: 2 Tbsp. balsamic vinegar,1 cup cherry tomatoes,1/2 English cucumber,1/4-1/2 cup feta cheese,1 Tbsp. fresh dill,1/4 cup packed chopped fresh herbs (we use basil, rosemary, thyme, chives and parsley),Fresh mint,4 cloves garlic,3 garlic cloves,1/3 cup pitted Greek olives,Juice and zest of 1 lemon,4 lamb tenderloins,1 head green or red leafy lettuce,1/2 cup extra-virgin olive oil,1 Tbsp. extra-virgin olive oil,2 pita rounds,2 cups plain Greek yogurt,1/4 cup red onion or shallots,Salt and pepper to taste
Instructions: Combine all ingredients in a large ziplock bag. Seal and shake to combine well.,Reserve 2 Tbsp. of marinade to brush on pita rounds.,Add lamb to bag and marinate for an hour (can marinate overnight.),Add all ingredients to food processor or blender and combine until smooth.,Refrigerate until ready to use.,Preheat grill on high and then turn down to medium heat.,Grill marinated lamb pieces over medium heat 4-5 minutes per side, until medium rare. (internal temp should be 145 degrees),Brush pita rounds with reserved marinade, place on grill and heat for about 2 minutes per side.,Let lamb sit for 10 minutes, and then thinly slice lamb and pitas.,Wash lettuce, tear into pieces and place in large bowl.,Chop tomatoes, cucumbers, olives and onion. Place over lettuce.,Add lamb and pita slices to salad and top with feta and fresh mint.,Drizzle with tzatziki dressing.