Speedy Gyro Beef Salad

DifficultyBeginner

If you love a classic Greek gyro, you’re going to love this speedy weeknight dinner for two! The star of the show is the delicious ground beef that is combined with gyro must-haves: feta cheese, tomato, Greek olives and cucumber dressing. The same great restaurant flavours, fast and easy at home!

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Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Cucumber Dressing
 Half English cucumber
 ½ tsp (2 mL) salt
 ¼ cup (60 mL) EACH sour cream and plain Greek yogurt
 1 tbsp (15 mL) fresh lemon juice
 1 clove garlic, minced
 ¼ tsp (1 mL) dried dillweed
 Pepper
Salad
 ½ lb (250 g) Lean or Extra Lean Ground Beef
 1 small onion, chopped
 1 tsp (5 mL) dried oregano leaves
 ¼ tsp (1 mL) EACH salt and pepper
 Salad greens (baby spinach, baby romaine hearts, assorted baby greens)
 1 small tomato, chopped
 4 oz (125 g) crumbled feta cheese
 ½ cup (125 mL) drained pitted Kalamata olives
 Pita bread, cut into wedges
1

1. Cucumber Dressing: Peel and coarsely grate cucumber into a small bowl. Sprinkle with salt; mix well and let stand for 5 minutes. Drain off all liquid. Add sour cream, yogurt, lemon juice, garlic, dillweed and pepper to cucumber; whisk until blended. Cover and refrigerate while cooking beef.

2. Salad: Cook beef, onion, oregano, salt and pepper over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until thoroughly cooked. Drain.

3. Arrange salad greens on two plates; top with beef mixture, tomato, cheese and olives. Spoon Cucumber Dressing over salad and serve with pita wedges.

Tip
2

Not in the mood for salad? Tuck this delicious beef mixture inside pita pockets and generously spoon dressing over top. Take-out at home!

Ingredients

Cucumber Dressing
 Half English cucumber
 ½ tsp (2 mL) salt
 ¼ cup (60 mL) EACH sour cream and plain Greek yogurt
 1 tbsp (15 mL) fresh lemon juice
 1 clove garlic, minced
 ¼ tsp (1 mL) dried dillweed
 Pepper
Salad
 ½ lb (250 g) Lean or Extra Lean Ground Beef
 1 small onion, chopped
 1 tsp (5 mL) dried oregano leaves
 ¼ tsp (1 mL) EACH salt and pepper
 Salad greens (baby spinach, baby romaine hearts, assorted baby greens)
 1 small tomato, chopped
 4 oz (125 g) crumbled feta cheese
 ½ cup (125 mL) drained pitted Kalamata olives
 Pita bread, cut into wedges

Directions

1

1. Cucumber Dressing: Peel and coarsely grate cucumber into a small bowl. Sprinkle with salt; mix well and let stand for 5 minutes. Drain off all liquid. Add sour cream, yogurt, lemon juice, garlic, dillweed and pepper to cucumber; whisk until blended. Cover and refrigerate while cooking beef.

2. Salad: Cook beef, onion, oregano, salt and pepper over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until thoroughly cooked. Drain.

3. Arrange salad greens on two plates; top with beef mixture, tomato, cheese and olives. Spoon Cucumber Dressing over salad and serve with pita wedges.

Tip
2

Not in the mood for salad? Tuck this delicious beef mixture inside pita pockets and generously spoon dressing over top. Take-out at home!

Speedy Gyro Beef Salad