This Mediterranean-inspired salad combines the flavors of Greece with the format of a traditional Tuscan bread salad for a refreshing, yet hearty meal. For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3. Source: Diabetic Living Magazine, Summer 2020

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • 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. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.

  • 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.


To make ahead: Prepare meatballs (Step 2) up to 2 days ahead and refrigerate. Prepare croutons (Step 3) up to 2 days ahead and store in an airtight container at room temperature. Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate. Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.

Nutrition Facts

380 calories; 15 g total fat; 4 g saturated fat; 76 mg cholesterol; 698 mg sodium. 290 mg potassium; 30 g carbohydrates; 4 g fiber; 5 g sugar; 34 g protein;