Greek Gyro Salad

Name: Greek Gyro Salad
Cuisine: Greek
Ingredients: Freshly ground black pepper; 1 tablespoon olive oil; 8 ounces seitan, thinly sliced; 1 teaspoon dried oregano; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh dill, mint, or Italian parsley; 2 tablespoons chopped fresh dill, mint, or Italian parsley; 2 tablespoons chopped fresh dill, mint, or Italian parsley; ½ small red onion, minced; 1 rib celery, sliced; 1 large tomato, chopped; 1 teaspoon dried rosemary; 2 tablespoons red wine vinegar; ½ teaspoon natural sugar; 1 medium-size head romaine lettuce, finely chopped (about 6 cups); ½ small cucumber, peeled, seeded, and quartered; 2 garlic cloves, chopped; ½ cup plain vegan yogurt; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

All the Flavors of a Gyro sandwich in a refreshing salad! Serve with warm pita bread for a satisfying meal. To make this soy-free, use a soy-free vegan yogurt.

Ingredients

2 garlic cloves, chopped
½ small cucumber, peeled, seeded, and quartered
Salt
½

Europe
Greece
Vegan

Method

In a food processor, combine the garlic, cucumber, and ½ teaspoon salt. Process to a paste. Add the yogurt, 1 tablespoon of the lemon juice, the dill, and salt and pepper to taste. Process until well blended, then taste and adjust the seasonings if needed, and set aside.
Heat the oil in a skillet over medium heat. Add the seitan and cook until browned, about 5