Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pork Souvlaki Salad with Black Pepper Tzatziki

Scott Phillips

Servings: 4

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.

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.

To round out the meal, serve toasted pita alongside.

Reviews

Rate or Review

Reviews (8 reviews)

  • loveJulia | 08/10/2019

    Refreshing quick summer dish with lots of good flavor

  • Floridafoodie | 06/01/2014

    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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial