Recipe

Greek Gyro Salad with Tzatziki

This simple dish can be whipped up in a jiffy and served with any meat or roasted vegetable (a great way to use up leftovers!) for a satisfying lunch or lighter dinner. Goes well with grilled or baked chicken, any kind of beef, even fish! Don't eat meat? Try it with roasted eggplant to keep the mediterranean vibes going.

Hands on Time

15 minutes

Total Time

15 minutes

Servings

Difficulty

5/10

Approx. Cost

$10

TZATZIKI
1 1/2 cups plain, whole milk Greek yogurt
1/2 English cucumber, grated
1 tablespoon chopped mint
1 tablespoon chopped dill
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
1/2 teaspoon lemon zest (from 1/2 lemon)
TOMATO AND ONION SALAD
1 quart cherry tomatoes, cut in half or whole
1/2 sweet white onion, thinly sliced
1/4 cup feta, crumbled
1/4 cup parsley, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon rice wine vinegar
salt and pepper to taste

Directions

Step 1

Make Tzatziki: Mix all the ingredients together in a medium bowl, taste and adjust seasonings. Either serve immediately or store for up to three days in the refrigerator.
Step 2

Make the salad: Cut the tomatoes (or don’t, if you want to save some time) and put them into a bowl with the sliced onion. Add the olive oil, vinegar, parsley, and salt and pepper to taste. Stir and let sit for 5-10 minutes so that the flavors can meld. Crumble feta on top just before serving.