This greek gyro salad is a combination of juicy, greek seasoned beef meatballs, crunchy pita croutons, and all of the classic fixings, like feta, tomatoes, cucumbers, and onions then topped with a creamy lemon tahini dressing. A delicious, healthier spin on this iconic Greek dish!
Greek Gyro Salad
I created this salad for my mom and dad. They requested I create a delicious, healthy, and easy weeknight meal for them and I was up for the task!
Both my parents love a classic gyro. With the slow cooked shaved lamb from the spit, sharp salty feta cheese, and all the fixings, it’s no wonder its such a beloved dish. Since it’s one of their favs, I decided to use this delicious iconic dish as inspiration for a healthy and easy salad.
Instead of lamb cooked from the spit (while delicious not the easiest thing to make a home), I took all of those classic mediterranean flavors and put it into a delicious, juicy meatball. Meatballs are easy to make and super flavorful. I also made crunchy, salty pita croutons to incorporate the pita, which is essential in a gyro. And, of course, added all the classic fixings, like cucumbers, tomatoes, onions, and feta. To finish this salad off, I topped it with with a bright and creamy lemon tahini dressing.
Voila! This salad taste just like the classic gyro sandwich! But, it’s much easier to make and much healthier. Win win! I know my parents, and all of you, will love this dish!
Main Ingredients for the Greek Gyro Salad
- Ground Lean Beef
- Greek Seasoning Spice Blend, I use this kind
- Fresh Parsley
- Whole Wheat Pita
how to make the creamy lemon tahini dressing for the greek gyro salad
In a small bowl, add the tahini, honey, lemon juice, spices, and worchesterhire and mix it all together. It will form a thick pasta. Add the water, 1/4 cup at a time, to thin it out (until you reach your desired consistency).
This lemon tahini dressing is bright from the lemon, creamy and a little tangy from the tahini, and balanced and floral from the touch of honey. It’s the perfect compliment to the salad! It’s also just super delicious and versatile, so I keep some of this in my fridge at all times to use on other salads or as a sauce for things like sweet potato fries or some of my other fav dishes, like these garlic meatballs.
How to make the meatballs
I love a good meatball! And for several reasons: 1. they are easy to make 2. hard to mess up 3. cheap to make 4. can be made ahead of time 5. and crazy delicious! Naturally, I went with a meatball for the gyro meat component of this salad. Much easier than spit roasted lamb but just as tender and flavorful!
In a large bowl, add all of the meatball ingredients. Mix until just combined. It’s important to not over-mix the meat mixture or the meatballs will become tough.
Next, use a cookie scoop or small spoon to scoop out the meat and form into balls. Continue this step until all of the meat mixture is used. Place the meatballs on a lightly greased baking sheet and bake for 18 minutes, flipping half way through, at 425 degrees.
PRO TIP: Before baking, top each meatball with a little olive oil. It will help the meatballs form a nice golden brown crust on the outside and remain tender and juicy on the inside.
I used a very lean beef for these meatballs because they have less fat. I find the egg and panko bread crumbs still keeps them moist and flavorful even though there is little fat content in the meat. However, you can use a ground beed with a higher fat content if you like. You can also use ground lamb if you prefer!
Do I have to make a salad?
No! My husband asked the same questions! He’s a sandwich kind of guys!
So, you can use the whole wheat pita and stuff it with the fixings, dressing, and meatballs, and enjoy it just like the classic gyro! It’s whatever you desire 🙂
I’m so excited for my parents and you all to try this greek gyro salad! It’s got so many delicious and amazing flavors – juicy, tender, perfectly seasoned meatballs, all the classic fixings, like salty sharp feta, and fresh veggies, crunchy whole wheat pita croutons, and the bright lemony tahini dressing. It’s fresh, wholesome, easy, and delicious! The perfect twist on this classic dish!
If you make this greek gyro salad with lemon tahini dressing, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Greek Gyro Salad with Lemon Tahini Dressing
All of the things you love about the classic gyro in a delicious and healthy salad.
- 1 pound lean ground beef I used 90% lean
- 1/2 cup whole wheat panko breadcrumbs regular will work too
- 1 egg
- 3 teaspoons greek season
- 2-3 cloves about 2 teaspoons, fresh garlic
- 1/2 teaspoon salt and pepper each
- 1/4 cup parsley fine chopped
Lemon Tahini Dressing
- ½ cup tahini
- 3 tablespoons lemon juice about half of a lemon
- 1/2 teaspoon Worchesterhire
- 1 ½ tablespoons honey or maple syrup
- 1 teaspoon fresh garlic
- ½ teaspoon salt
- pinch Pepper to taste
- ½-3/4 cup water to thin out
- 2 whole wheat pitas
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Sprinkle of sea salt to finish
- 1 bag of baby kale or spring lettuce about 2 cups
- 1 small cucumber thinly sliced
- Half of red onion thinly sliced
- 1/2 cup cherry tomatoes sliced in half
- 1/2 cup feta cheese
Preheat oven to 425 degrees.
In a bowl, combine all of the meatball ingredients and gently mix until well-combined. Do not over-mix or the meatballs will be tough.
Using a small cookie scoop or measuring spoon, scoop out the meatball mixture and roll into balls. Continue until all of the meat mixture is used. Place meatballs on a lightly greased baking sheet and top each with a little olive oil. Bake for 10 minutes, flip, and bake for another 8-9 mintues, or until all the meatballs are golden brown.
For the pita croutons, drizzle the pita with olive oil, garlic powder, and salt. Bake for 8-10 minuets, flipping half way through, or until golden brown and crispy. Cool slightly then tear into small pieces.
For the dressing, combine all of the ingredients except water. It’ll be a thick paste. Slowly add water, 1/4 cup at a time, until reached desired consistency.
To make the salad, add the lettuce to a big bowl or large plate. Top with all of the fixings for the salad, the torn pita croutons, and desired amount of meatballs. Top with lemon tahini dressing.
Serve and enjoy!