Middle Eastern Salad with Garlic-Yogurt Dressing

Yield 2 servings



  1. Heat the olive oil in a non-stick pan. Add the ground lamb, one clove minced garlic, Za’atar, ¼ teaspoon salt, and pepper. Cook until brown and crumbly. Drain the fat.
  2. While the lamb is cooking, in a small bowl mix together: yogurt, one clove crushed garlic, fresh lemon juice, ¼ teaspoon salt, and 2 tablespoons of the fresh herbs.
  3. Assemble the salad on plates: greens, tomatoes, cucumbers, onions, feta or goat cheese, and remaining 2 tablespoons fresh herbs. Spoon the cooked lamb and top.
  4. Top with yogurt dressing. Serves 2.

Recipe by Empty Nest Eats at