Description
A delightful gyro salad that combines the flavors of traditional gyro with fresh salad ingredients and a creamy tzatziki dressing. This main course salad is a perfect balance of protein, veggies, and Mediterranean flavors.
Ingredients
Scale
Gyro Meat:
- 1 pound gyro meat (sliced beef and lamb or chicken gyro meat)
Salad:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup kalamata olives, sliced
Dressing:
- 1/4 cup tzatziki sauce
- 1 tablespoon olive oil
- juice of 1/2 lemon
- salt and black pepper to taste
Instructions
- Cook Gyro Meat: In a skillet over medium heat, warm the gyro meat slices until heated through and slightly crispy on the edges, about 5 minutes.
- Prepare Salad: In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Drizzle with olive oil and lemon juice, and toss gently to combine.
- Season and Serve: Season with salt and black pepper to taste. Top the salad with the warmed gyro meat and a generous dollop of tzatziki sauce. Serve immediately.
Notes
- For added flavor, toss the lettuce with a little red wine vinegar or oregano before assembling.
- You can also make this salad with grilled chicken or falafel for a lighter or vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
