My Recipe Box

Pork Souvlaki Salad with Black Pepper Tzatziki


serves 4

  • by from Fine Cooking
    Issue 118

Souvlaki, a traditional Greek dish of skewered and grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a fresh main course salad.

  • 4 Tbs. extra-virgin olive oil; more for the pan
  • 3 Tbs. red wine vinegar
  • 3 large cloves garlic, minced
  • 1 tsp. dried oregano
  • 1-1/2 lb. pork tenderloin, cut into 20 rounds (about 1/2 inch thick)
  • 3/4 cup plain Greek yogurt
  • 1/2 English cucumber, peeled, grated, excess liquid squeezed out
  • 1 Tbs. fresh lemon juice; more as needed
  • Kosher salt and coarsely ground black pepper
  • 8 cups mixed baby greens
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled feta

Prepare a grill for direct grilling over medium-high heat (about 400°F). In a medium bowl, combine 1 Tbs. of the oil, 2 Tbs. of the vinegar, a third of the garlic, and the oregano. Add the pork, toss to coat, and let sit at room temperature for 10 minutes.

Meanwhile, in a small bowl, stir together 1 Tbs. of the oil, the remaining garlic, the yogurt, cucumber, lemon juice, 1/4 tsp. salt, and 1/2 tsp. pepper. Set aside. Thread 5 pieces of pork horizontally onto each of four 12-inch metal skewers or soaked wooden skewers, leaving about 1/2 inch of space between pieces. Season the pork with 1/2 tsp. salt. Grill, turning the skewers occasionally, until the pork is well marked and cooked through, 6 to 8 minutes total.

Meanwhile, in a large bowl, toss the greens, tomatoes, and feta with the remaining 1 Tbs. vinegar, then with 1/4 tsp. salt, 1/8 tsp. pepper, and the remaining 2 Tbs. oil. Arrange the salad on plates or a serving platter. Lay the pork skewers on top, spoon some of the tzatziki over the pork, and serve with the remaining tzatziki on the side.

Serving Suggestions

To round out the meal, serve toasted pita alongside.

nutrition information (per serving):
Calories (kcal): 490, Fat (kcal): 31, Fat Calories (g): 270, Saturated Fat (g): 11, Protein (g): 45, Monounsaturated Fat (g): 15, Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 2.5, Sodium (g): 650, Cholesterol (g): 135, Fiber (g): 3,

Photo: Scott Phillips

Really good, and I hope healthy. I use boneless pork sirloins which I like better than the tenderloin. I cook them whole on a stove-top grill and cut them up after they are cooked. The first time I made it I used a box shredder for the cucumber, but after that I always used a microplane, which I like better.

Wow this was good! I marinated the sliced pork tenderloins for a couple of hours. They were very flavorful and tender. For the salad, I whisked the vinegar, oil, salt and pepper together before tossing it with the baby greens. I also used a little red wine vinegar in the tzatziki sauce as I have another recipe I like that has red wine vinegar in it.

Super easy and super fantastic! I have made this for my family several times now and every time it is a hit.

This was a quick and easy dinner to make after a particularly busy Saturday. It was delicious!

This was easy to make for a weeknight supper. The tzatsiki tasted awesome...I added a little garlic. My husband said...a new favorite meal for him.

The recipe went together easily and had great flavors. I added some chopped calamata olives because I had them on hand, but it would have been great without them. The tzatziki sauce was a hit - even with my picky 8 year old. Grilled whole wheat pitas were a nice accompaniment. Will make again!

Delicious and easy. The tsziki sauce is terrific and goes a long way. This is diet friendly (for low-card sorts). All of the ingredients are needed and all should be impeccably fresh. Definitely a recipe we will keep.

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