Turkey Kofta & Tzatziki-Dressed Salad with Pickled Onion

Turkey Kofta & Tzatziki-Dressed Salad

with Pickled Onion

Group Created with Sketch. 40 min
WW™ Approved Carb Conscious 500 Calories Or Less Mediterranean Diet i
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Recipe only available for Friday delivery.
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Mediterranean Diet
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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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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ingredients
Turkey Kofta & Tzatziki-Dressed Salad with Pickled Onion
Title
  • 10 oz Ground Turkey
  • 1 Red Onion
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Romaine Lettuce Heart
  • 1 Persian Cucumber
  • 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)
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

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 patties. 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, 4 to 6 minutes, or until browned. Flip the kofta and cook 4 to 6 minutes, or until browned and cooked through.* Transfer to a plate. 

*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 vegetables, 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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Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

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 patties. 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, 4 to 6 minutes, or until browned. Flip the kofta and cook 4 to 6 minutes, or until browned and cooked through.* Transfer to a plate. 

*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 vegetables, 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!