Gyro Salad Recipe

Breakfast

1. 1

   Make tzatziki

   Grate cucumber and squeeze out excess moisture. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and olive oil. Stir until smooth. Chill for at least 15 minutes to meld flavors.

2. 2

   Season gyro meat

   In a bowl, mix ground lamb/beef with minced garlic (about 2 cloves from the total 3), ground cumin, dried oregano, paprika, ground coriander, and salt. Drizzle with olive oil and mix until evenly distributed.

3. 3

   Cook gyro meat

   Heat a large skillet over medium-high heat. Add seasoned meat and cook, breaking into crumbles, until browned and cooked through, about 5-7 minutes.

4. 4

   Toast pita

   Toast pita bread until lightly crispy, then cut into triangles.

5. 5

   Prepare salad greens and toppings

   Wash and dry greens. Slice cucumber and red onion, halve cherry tomatoes, pit olives, and crumble feta.

6. 6

   Assemble baseline salad

   Divide greens between bowls as a base. Top with tomatoes, cucumber, red onion, olives, and feta.

7. 7

   Add gyro and tzatziki; finish with eggs

   Top each salad with a portion of the cooked gyro meat. Add dollops of tzatziki. Add pita triangles on the side. Fry eggs to desired doneness and place one on each bowl. Garnish with lemon wedges.