If you’ve ever found yourself craving a hearty, juicy gyro but your conscience is giving you the side-eye about balanced eating, then a gyro salad recipe could potentially become your culinary knight in shining armor. This dish is the food equivalent of a centaur: half robust gyro, half leafy greens in this article, we’ll show you how to make the perfect gyro salad in 30 min or less and teach you everything there is to know about this delicious Greek street food snack, including its origin, history, variations, and much more.
What Is Gyro Salad?
In the simplest way possible, a gyro salad is a gyro in a salad form consisting of all of the usual gyro ingredients except for the pita bread. The meat used in the salad can use chicken gyro, lamb, beef, or pork and is the star of the show. The base is a bed of crisp, fresh lettuce, maybe some spinach or mixed greens and the supporting cast consist of juicy tomatoes, crisp cucumbers, a sprinkle of red onions, and some bell peppers for color.
But what’s a gyro without that creamy tzatziki sauce (a garlicky, creamy cucumber goodness) all over the salad? And for the grand finale, a sprinkle of feta cheese and a handful of olives.
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History & Origin
Gyro originates from the Turkish doner kebab, a concoction of meat cooked on a vertical rotisserie, introduced to the Balkans by Greece’s halal neighbors– the Turks. But if we fast-forward to today’s health-conscious salad-loving era, we’ll find a version of this delicious wrap that has been turned into a salad. And this gyro salad recipe is a creation that’s more American than Greek, but it’s quickly gaining popularity among people who love Mediterranean flavors.
The gyro salad recipe basically takes the key components of a traditional gyro – the meat, the tzatziki, onions, tomatoes, and tosses them over a generous bed of greens, and is sometimes even decorated with feta cheese and olives.
Gyro Salad Recipe Variations
Now, to be clear, as this is a relatively modern recipe, you won’t find it in many places outside the United States. In Greece, they would probably look at you weirdly if you ask for a gyro salad, or some might even get a little bit upset. So basically, the variations are just in the ingredients used and there aren’t any regional varieties of this recipe.
For example, some places might throw in some roasted red peppers for a bit of smoky flavor, or maybe some pepperoncini for a spicy kic, or you might even find a “gyro kale salad” for the extra healthy-conscious people out there. If you want to get really fancy, you can add things like quinoa or couscous, and create the ultimate Mediterranean power bowl. Since the recipe is new and not a traditional one, you can experiment without limits.
Gyro Salad Recipe Preparation Tips
- The Meat: Whether you’re using lamb, beef, or chicken, make sure your gyro meat is seasoned with minced garlic, dried oregano, ground cumin, dried marjoram, ground dried rosemary, ground dried thyme, ground black pepper, and fine sea salt.
- The Veggies: Crisp lettuce, ripe tomatoes, and snappy cucumbers are the backbone of your salad. With the rest, you can experiment as you please.
- Dressing: Strictly tzatziki and strictly a homemade one.
- Cheese: If you do decide to use one, feta is non-negotiable.
- Olives: Kalamata olives are the classic choice.
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Serving Gyro Salad
The gyro salad is usually served as a standalone meal, although a light one. It’s got protein, veggies, and dressing, so everything you’re looking for in a meal. However, if you think it won’t be enough to make you full, you can combine it with some lighter meze dishes, like dolmas (stuffed grape leaves), fasolada, or a couple of pita breads. As far as drinks go, it’s best to combine it with a cold beer/michelada, lemonade, ice tea, or a chilled white or a rosé wine.
A Few Things You May Need
Rotisserie Oven
Skillet
Cutting Set
Gyro Salad Recipe
Ingredients
- 1 pound of gyro meat (lamb, chicken, or beef)
- 4 cups of romaine lettuce, chopped
- 1 cup of cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of Kalamata olives, pitted and halved
- 1 cup of tzatziki sauce
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Pita bread for serving (optional)
Instructions
1. Cook the Meat: Season the gyro meat with minced garlic, dried oregano, ground cumin, dried marjoram, ground dried rosemary, ground dried thyme, ground black pepper, and fine sea salt and cook it. Once done, let it rest before slicing thinly.
2. Prepare the Salad Base: In a large bowl, add the chopped lettuce, tomatoes, cucumber, and red onion.
3. Make the Dressing: Whisk together olive oil, red wine vinegar, a pinch of oregano, salt, and pepper and add the dressing to the salad.
4. Assemble the Salad: Divide the salad in portions and add the sliced gyro meat on top. Optionally add some crumbled feta, and/or Kalamata olives.
5. Add Tzatziki: Dollop tzatziki sauce over the salad or on the side, serve, and enjoy!
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 550Total Fat: 35gSaturated Fat: 18gTrans Fat: 0.1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 850mgCarbohydrates: 25gFiber: 4gSugar: 5gProtein: 35g
Did you ever try a gyro salad? How did you like our gyro salad recipe? If you tried to make it at home, don’t forget to leave us a rating and if you have any questions about our gyro salad, feel free to ask in the comments below.
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