A Loaded Greek Gyro Salad Perfect for Lunch or Dinner
I made this salad because 1) the local farmer’s market is bursting with fresh produce and 2) no matter the season, I’m a sucker for Greek flavors. In-season veggies speak for themselves when it comes to flavor, so I really poured all my attention into this homemade tzatziki dressing, which gives this salad the perfect finishing touch of creaminess and flavor. If you’re not a tzatziki fan, try our Greek vinaigrette!
Looking for More Recipes Like This?
Then you’ve got to try our Greek Quinoa Salad. It’s a vegetarian option with added plant-based protein from the quinoa.
Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Greek Yogurt – It can easily be swapped for a dairy-free alternative. We’ve also heard that Trader Joe’s makes a great vegan tzatziki if you want to skip making your own (but please don’t… it’s too good not to).
- fresh dill – Only have dried dill on hand? Use 2 teaspoons of dried dill instead.
- english cucumber – Be sure to shred and squeeze out the moisture! This will ensure that you get all that fresh cucumber flavor without making your dressing too wet.
- gyro meat – We found pre-cooked gyro meat at the deli counter at our local grocery store and I know that a lot of people love the pre-sliced gyro meat from Trader Joe’s. Or ground lamb will work here too (see notes for directions).
- Kalamata olives – These are my favorite, but use whatever variety you like best.
How To Make Greek Gyro Salad
Step 1: Simply put all of the dressing ingredients into a small food processor and blend it all up until smooth. This step is probably the most time intensive and can also could easily be made in advance and stored in the fridge for a couple of days prior to assembling the salad.
Heat Your Meat
This isn’t a mandatory step, but taking the extra couple of minutes to warm-up your gryo meat will enhance the flavor and make your salad feel like it’s coming out from the kitchen of your favorite restaurant.
Step 2: Heat up your gyro meat in a large skillet – it is pre-cooked so you are just ensuring it is warmed through.
Step 3: Now throw all of those freshly chopped veggies into a big serving bowl, add a healthy dollop of that homemade tzatziki dressing, toss, and dig in! Oh, and be sure to serve it with some warm pita bread for the finishing touch.
Recipe FAQs and Tips
- What’s on a gyro salad? There are so many additional ingredients you could add in or swap in to what we have listed; mixed greens, chickpeas, peperoncino peppers, or avocado would be great add-ins.
- Is gyro salad healthy? I mean, I’d consider it a healthy option, but everyone has different health parameters. Check the nutritional information on the recipe card to see if this fits yours.
- Not a fan of lamb? Use chicken thighs instead with our Greek chicken marinade. Or our marinated Greek yogurt chicken adds a nice tangy flavor.
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Ingredients
Tzatziki Salad Dressing:
- 1 cup plain Greek yogurt, sub dairy-free alternative
- 2 tablespoons fresh dill, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons lemon juice
- 2 teaspoons fresh mint leaves, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt, more if desired
- 1/4 teaspoon ground black pepper
- 1 cup English cucumber, shredded & moisture squeezed out
Gyro Salad:
- 3/4 pounds gyro meat, pre-cooked*
- 4 cups romaine lettuce, chopped
- 2 cups English cucumber, quartered
- 1 cup cherry tomatoes, halved
- 1 cup kalamata olives, pitted
- 1/4 cup red onion, sliced or diced
- 1/4 cup feta cheese, crumbled
- optional: serve with sliced pita bread
Instructions
- Make Dressing: Put 1 cup yogurt, 2 tablespoons fresh dill, 1 tablespoon garlic, 2 teaspoons lemon juice, 2 teaspoons mint leaves, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small food processor. Blend until smooth, taste, add any additional salt, if desired. Transfer mixture to a mixing bowl and fold in the shredded cucumber. Set aside.
- Warm Gyro Meat: Bring a large skillet to a medium-high heat. Add shredded gyro meat to the hot pan and move around until warmed through.
- Make Chop Salad: Put all of the salad ingredients in a large bowl with the warmed gyro meat and toss to combine. Pour the dressing on top and give it another toss.
- Serve: Enjoy right away with some pita bread on the side!
Notes
- *Gyro Meat Alternative Option: our local grocery store had pre-made gyro meat that we used (check with your deli or in the frozen section). If you can’t find gyro meat, then cook 1lb of ground lamb in a cast iron skillet on medium-high heat, moving around pan until cooked through. Season with salt and pepper while cooking.
- Other Protein Options: you could also use grilled chicken here (or rotisserie chicken) or even cooked, ground chicken or turkey!
- Dairy Free: use a dairy-free yogurt alternative in the tzatziki dressing.
Bridget says
So fresh and delicious!