Greek Salad Bowl
with black bean "meatballs"
Gyros are enduringly popular thanks to their complex but satisfying blend of flavors and textures. We've brought those familiar flavors into this fun entree salad with tender vegetarian "meatballs" that are easy to make at home.
Ingredients
- Shallots - 1 bulb , minced
- Garlic - 2 cloves , minced
- Rolled oats - 3/4 cup + 3/4 cup
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Panko breadcrumbs - 1/3 cup
- Milk, any type - 2 Tbsp (sub water)
- Eggs - 1
- Oregano, dried - 1 tsp
- Cumin - 1 tsp
- Dill, dried - 1/2 tsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Onions, medium and red - 1/2 , thinly sliced
- Garlic - 1 clove , chopped
- Vinegar, red or white wine - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Oregano, dried - 1 tsp
- Oil, olive - 3 Tbsp
- Lettuce, romaine - 8 oz , chopped (sub any salad greens)
- Cucumbers - 8 oz , sliced
- Tomatoes, cherry or grape - 1 cup , halved
- Olives, kalamata - 1/3 cup (pitted)
- Cheese, feta - 4 oz , crumbled
- Peppers, jarred pepperoncini (opt) - 1/3 cup , sliced
- Pita chips - 2 cups , for serving
Prep
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Shallots / Onions / Garlic (for 'meatballs' and salad) - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine shallots and garlic for 'meatballs' into one container. Store onions and garlic for salad in their own separate containers. (Can be done up to 5 days ahead)
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Make vinaigrette - (Double if making Thursday’s meal.) Whisk together garlic (portion for salad), vinegar, mustard, and oregano (portion for salad). Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
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Make vegetarian 'meatballs' - Place first portion of oats in a food processor. Pulse until the oats are finely ground and resemble flour. Drain and rinse beans. Add beans, shallots, and garlic (portion for 'meatballs') to ground oats and pulse a few times just to break beans into small pieces. Transfer ground oats and beans to a mixing bowl. Add second portion of oats, panko, milk, eggs, oregano (portion for 'meatballs'), cumin, dill, salt, and black pepper. Gently mix together with a spoon or with your hands. If the mixture is too wet to roll into balls, stir in more panko 1 Tbsp / 15 mL at a time. Form into 1” / 2.5 cm balls and arrange on a sheet pan. Refrigerate until ready to use. (Can be done up to 3 days ahead)
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Lettuce / Cucumbers / Tomatoes - Prep as directed.
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Make
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Heat oven to 425F / 218C. Place one oven rack in the upper third of the oven.
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Remove the sheet pan with the 'meatballs' from the refrigerator and drizzle them with cooking oil. Transfer pan to the upper third of the oven and bake until the meatballs are golden and cooked through, 8 to 12 minutes.
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While 'meatballs' cook, toss together lettuce, onions, cucumbers, tomatoes, olives, feta, and pepperoncini (if using). Toss with vinaigrette until dressed to your liking. (Remember to reserve half of the dressing if doubled.)
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Divide salad among serving bowls and top with 'meatballs'.
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Serve salads with any extra dressing on the side and pita chips to crumble over top. Enjoy!
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