This Mediterranean-inspired salad combines the flavors of Greece with the format of a traditional Tuscan bread salad for a refreshing, yet hearty meal. For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.
Ingredients:
1 ½ pounds 93%-lean ground turkey
½ cup panko breadcrumbs
¼ cup grated red onion, plus 3/4 cup quartered and thinly sliced
1 large egg, lightly beaten
1 tablespoon minced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided
3 teaspoons minced garlic, divided
2 teaspoons olive oil plus 3 tbsp., divided
¾ teaspoon salt
½ teaspoon ground pepper
3 (6 inch) whole-wheat pita breads
3 tablespoons red-wine vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1 large english cucumber, sliced
1 ¾ cups diced plum tomatoes (3-5 medium tomatoes)
¾ cup sliced pitted kalamata olives
Directions:
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.
Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.
Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.
