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Turkey Kofta & Tzatziki-Dressed Salad
with Pickled Onion
40 MIN
2 Servings
From the Test Kitchen
These flavorful kofta—a Middle Eastern staple made from ground meat, aromatics, and bold spices shaped into ovals, balls, or patties—feature turkey mixed with fresh garlic and herby za’atar.
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
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories500 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Turkey
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1 Red Onion
-
4 oz Grape Tomatoes
-
2 cloves Garlic
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1 Romaine Lettuce Heart
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1 Persian Cucumber
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¼ cup Panko Breadcrumbs
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Tbsp Red Wine Vinegar
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1 Tbsp Date Syrup
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1 oz Pitted Niçoise Olives
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
5
Make the salad & serve your dish
Just before serving, 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!
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.
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.
5
Make the salad & serve your dish
Just before serving, 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!
Tips from Home Chefs