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Greek Gyro Salad with Lemon Tahini Dressing

All of the things you love about the classic gyro in a delicious and healthy salad.

Course Main Course, Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

Greek Meatballs

  • 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

Pita Croutons

  • 2 whole wheat pitas
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Sprinkle of sea salt to finish

Salad

  • 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

Instructions

  1. Preheat oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Serve and enjoy!