Greek Gyro Salad

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Gyro … tzatziki … words that make my mouth water. But how DO you pronounce these words?

Wait for it …

Wrong … every time!

Well, for most of us it’s true. There are American pronunciations and Greek pronunciations. After a little web-searching I have decided to pronounce gyro (when referring to the sandwich) “yee-roh” and tzatziki “sat-zee-kee”. At least I know it is close enough to be understood when I want to order the Greek god of sandwiches!

And sometimes I crave the flavors but need to focus on the vegetables and not the bread. That is how this salad became a family favorite. My guys don’t even cringe when I say we are having salad for supper when this is on the table.

My kitchen is not equipped with a rotisserie and I have yet to try the meatloaf-style recipes (future blog?). The gyro meat you see in the picture comes from the meat counter of our local grocery store.  It is a mixture of lamb and beef and resembles meatloaf cut in strips. I cook the strips on the stove, drain off the excess fat and cut into bite-sized pieces.

Grilled chicken breast seasoned with olive oil, lemon, garlic, oregano and black pepper is a great option for this salad.

The “recipe” for this salad is quite simple.

Greek Salad

Romaine lettuce
Sliced tomatoes
Sliced red onion
Sliced cucumber
Kalamata or black olives
Feta cheese
Gyro meat or grilled chicken
Tzatziki dressing (recipe below)
Pita/Naan Toasts (instructions below)

Garbonzo beans (chickpeas), pepperoncini, red/yellow peppers and fresh mint or dill are great additions/substitutions in this salad. 

Tzatziki Dressing

1 garlic clove
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed
1 teaspoon white vinegar or white balsamic vinegar
10-12 ounces plain greek yogurt
2 tablespoons olive oil
Milk for thinning

Place all ingredients except yogurt and olive oil in food processor.  Pulse until smooth. Add yogurt and olive oil and pulse until well combined.  This is a fairly thick sauce (makes a great dip) so I usually add 2-3 tablespoons of milk to thin it out for dressing.

Note: Most tzatziki sauces also contain cucumber. I have taken it out of my recipe because over time in the refrigerator the sauce would start to separate and the consistency changes.

Pita/Naan Toasts

Pita or Naan bread
Olive oil
Garlic salt
Fresh cracked black pepper

Cut Pita or Naan bread into triangles and place on cookie sheet. Brush one side with olive oil and sprinkle with garlic salt and pepper. Broil on low for 1-2 minutes or until warm and golden brown.

I wasn’t exaggerating when I said my guys really like this salad. My husband took leftovers to work for lunch today and my editor/son made an omelette with the meat, avocado and a little of the tzatziki sauce this morning. If our youngest son is reading this from college, he is groaning because he missed out on this meal.

Maybe he misses this meal enough to make it himself?

Maybe.


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