Grilled Lamb with Greek Spinach Pita Salad

Ingredients

• 1 1/2 pounds lamb tenderloin, trimmed of fat
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 English cucumber, sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 2 plum tomatoes, sliced
• 2 tablespoons chopped fresh dill, plus more for garnish
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 4 cloves garlic, coarsely chopped
• 4 ounces feta cheese, crumbled (1 cup)
• 4 pocketless pita breads
• 6 ounces baby spinach
• 6 tablespoons olive oil
• Kosher salt and freshly ground black pepper

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• Prep Time
• 0 hours 15 minutes
• Cook Time
• 0 hours 8 minutes
• Yield
• 4 servings