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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.


  • 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


  • 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.


Rate or Review


  • 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.

  • ddimmer | 01/22/2014

    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.

  • LArcher | 12/01/2012

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

  • khollis | 11/18/2012

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

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