MEDITERRANEAN PICO:
Yields 2 Cups
1 cup Tomato, Diced, Southern, VE 006820
½ cup Cucumber, Diced, Southern, VE 006120
½ cup Kalamata Olives, Halved, Roland, VE 035150
2 tb Parsley, Chopped, Western, VE 007185
1 tb Roasted Garlic, Armanino, VE 073432
2 tb Lemon Juice, Natalie’s, VE 014827
1 tb Olive Oil, Corto, VE 034585
Salt and Pepper, to Taste
HUMMUS:
1 cup Hummus, Grecian, VE 057968
4 oz Gyro Meat, Grecian, VE 060893
1/3 cup Mediterranean Pico, see recipe above
¼ cup Feta Cheese, Brighton Farms, VE 074695
1 Artisanal Flatbread, Stonefire, VE 011723
2 tb Olive Oil, Corto, VE 034585
Salt and Pepper, to Taste
For the Mediterranean pico, add all ingredients to a bowl and fold gently together until combined.
Add salt and pepper to taste.
Spread hummus on a plate or a bowl, leaving a small divot in the middle with a spoon.
Warm gyro meat on the flat top and give the meat a rough chop- add this to the top of the hummus.
Top gyro meat with the pico and feta, then garnish with olive oil and extra parsley.
Toast flat bread, then cut into triangles and serve on the side.
1 serving
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
