Pork Souvlaki Salad with Black Pepper Tzatziki

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.