Turkey Kofta Salad with Tzatziki & Pickled Red Onion

Turkey Kofta Salad

with Tzatziki & Pickled Red Onion

40 MIN
2 Servings
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From the Test Kitchen

Our take on kofta—a Middle Eastern staple made from ground meat, aromatics, and bold spices shaped into ovals, balls, or patties—features turkey mixed with fresh garlic and herby za’atar. We’re serving them alongside tangy-sweet pickled onion and a crisp vegetable salad dressed with bright, creamy tzatziki.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Turkey Kofta Salad with Tzatziki & Pickled Red Onion
Title
  • 10 oz Ground Turkey
  • 1 Red Onion
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Romaine Lettuce Heart
  • ¼ cup Panko Breadcrumbs
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Date Syrup
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic. Using a zester, finely grate 1 clove into a paste (or use the small side of a box grater). Roughly chop the remaining clove. Roughly chop the lettuce. Roughly chop the olives. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Pickle the onion:
2 Pickle the onion:

Meanwhile, in a small pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced onion; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired. 

Form the kofta:
3 Form the kofta:

Meanwhile, in a large bowl, combine the turkey, chopped garlic, breadcrumbs, and za’atar. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate. 

Cook the kofta:
4 Cook the kofta:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 6 minutes, or until browned. Flip and cook 3 to 6 minutes, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 165°F.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of marinated tomatoes and cucumber, add the chopped lettuce, half the tzatziki, and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked kofta, pickled onion (draining before adding), and chopped olives. Drizzle with the remaining tzatziki. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic. Using a zester, finely grate 1 clove into a paste (or use the small side of a box grater). Roughly chop the remaining clove. Roughly chop the lettuce. Roughly chop the olives. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Pickle the onion:

Meanwhile, in a small pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced onion; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired. 

Pickle the onion:
Form the kofta:
3 Form the kofta:

Meanwhile, in a large bowl, combine the turkey, chopped garlic, breadcrumbs, and za’atar. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate. 

4 Cook the kofta:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 6 minutes, or until browned. Flip and cook 3 to 6 minutes, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 165°F.

Cook the kofta:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of marinated tomatoes and cucumber, add the chopped lettuce, half the tzatziki, and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked kofta, pickled onion (draining before adding), and chopped olives. Drizzle with the remaining tzatziki. Enjoy!

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