Gyros Salad

5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 143 kcal


Salad marinade

  • 4 tbsp Oil
  • Salt, gyros spice
  • 300 g Iceberg lettuce
  • Onions, red peppers
  • Pepper, sugar
  • 2 Tomatoes
  • 80 g Black olives
  • 500 g Greek yogurt
  • 5 tbsp Creme fraiche Cheese
  • 1 bunch Chives
  • 2 Garlic cloves
  • 2 tbsp Bianco balsamic vinegar
  • 3 tbsp Olive oil
  • 6 tbsp Water
  • 1 teaspoon Mustard
  • 0,5 teaspoon Vegetable stock powder
  • Salt pepper


  • Wash the meat, dry it and cut into strips, place in a bowl and mix with about 2-3 tablespoons of gyros spice and 2 tablespoons of oil and set aside so that it can permeate a little.
  • In the meantime, wash the lettuce, dry it and cut it into strips. Peel the onion and cut into rings. Quarter the bell pepper, remove the core and peel, then cut into strips. Let the olives drain, if necessary remove the seeds if there are seeds in them.
  • Sear the meat and set aside for a moment.
  • Put the salad ingredients in a bowl, stir the marinade well (without onion) and pour over the salad. Mix the yoghurt and creme fraiche, peel the garlic and press into it. Mix everything together and season with salt, pepper and a pinch of sugar.
  • Wash the tomatoes and remove the stalks, cut into slices and spread on the plates, arrange the salad and the meat on top. Spread the yoghurt dip on top and garnish with the onion rings.
  • Here is the link to my gyros spice: Gyros - homemade spice


Serving: 100gCalories: 143kcalCarbohydrates: 1.6gProtein: 9.4gFat: 11.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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