Turkey Onion & Tomato Pita Pockets
Submitted by sheets49
Turkey pita pockets stuffed with cherry tomatoes, red onion, fresh basil, and lettuce tossed in a balsamic-brown sugar vinaigrette. A fresh, no-cook sandwich using leftover turkey.
YIELD
8 sandwichesPREP
15 minCOOK
0 minREADY
2 hrsGot leftover turkey? This is one of the best ways to use it up. Chopped turkey gets tossed with cherry tomatoes, red onion rings, shredded lettuce, and fresh basil in a sweet balsamic dressing, then stuffed into pita halves for a fresh, satisfying sandwich.
The brown sugar and balsamic vinegar combination creates a quick vinaigrette that’s sweet, sharp, and glossy. It soaks into the turkey and softens the red onion rings during the two-hour marinating time, turning raw, punchy onion into something mellow and silky.
Marinating is what takes this from a plain turkey sandwich to something you’d actually crave. The tomatoes release their juices into the dressing, the basil perfumes everything, and the turkey absorbs all of it.
Pro Tips
- Quarter the cherry tomatoes right before tossing. They lose their juice quickly once cut.
- Slice the red onion as thin as you possibly can. Thick rings will still taste raw and sharp even after marinating.
- Stuff the pitas right before serving, not ahead of time. The bread goes soggy fast once it meets the dressed filling.
- This is a perfect day-after-Thanksgiving or holiday-leftover recipe.
Variations
- Use leftover chicken if you don’t have turkey on hand.
- Add crumbled feta or goat cheese to the filling for a tangy, creamy element.
- Swap basil for fresh mint for a brighter, more herbaceous flavor.
Ingredients
Directions
In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil.
Sprinkle with the brown sugar and drizzle with the vinegar and olive oil.
Toss well and season with salt and pepper. Cover and let marinate in the refrigerator for at least two hours.
To make the sandwich, mound the mixture into the pita pockets and serve at once.
Comments
