Greek Salad with Spiced Pork Patties and Creamy Vinaigrette

This isn’t just any salad-it’s a hearty, satisfying bowl packed with Mediterranean flavors. Crisp romaine, juicy tomatoes and cool cucumbers form the base, topped with savory spiced pork patties, creamy roasted red pepper hummus and tangy feta cheese. A creamy Greek vinaigrette ties it all together.

Inspired by the generous salads Elaine from Seinfeld would crave, this recipe ensures every bite is full of texture and taste. The pork patties are seasoned with a Turkish spice blend and pan-seared to perfection, making this a quick and delicious weeknight dinner.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Feta CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Roasted Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato into ½-inch pieces. Trim and quarter the cucumber lengthwise, then slice crosswise into ½-inch-thick pieces. Trim and thinly slice the scallions, separating the whites from the greens; mince the whites. Trim and discard the root end from the lettuce; chop the leaves into 1-inch pieces.
2. In a medium bowl, gently combine the ground pork, scallion whites, half the Turkish spice blend (use all for 4 servings), ¼ of the feta, salt (we used ½ tsp for 2 servings, 1 tsp for 4) and pepper. Form into six 1½-inch meatballs (12 for 4 servings). Tip: Coat your hands with cold water to prevent sticking.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the meatballs and gently press down with a spatula to form ½-inch-thick patties. (Tip: Work in batches if needed.) Cook until browned and cooked through, 2-3 minutes per side.
4. In a small bowl, toss the tomato and cucumber with a pinch of salt and pepper. In another small bowl, combine the Greek vinaigrette and sour cream. Slowly drizzle in 1 tablespoon olive oil (2 tablespoons for 4 servings), whisking continuously. Taste and season with salt and pepper.
5. In a large bowl, toss the lettuce and scallion greens with enough dressing to coat. Taste and adjust seasoning with salt and pepper if needed.
6. Divide the salad among bowls. Arrange the patties, tomato-cucumber mixture, hummus and remaining feta on top in separate sections. Drizzle any remaining dressing over the patties and serve.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground chicken, turkey or beef would work well in place of pork. Adjust cooking time as needed.

What can I substitute for Turkish spice blend?

You can make a blend of equal parts cumin, coriander, paprika and a pinch of cinnamon or allspice.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.