For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.
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.
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.
Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate.
Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
