Red Meat Allergy Friendly Mediterranean Taco Salad with Feta and Olives
Total time35 min
Prep time20 min
Cook time15 min
4.9(15)
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Learn more →Ingredients
4 servings
For the meat
- 1 lb ground lamb or ground beef
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ¼ cup olive oil
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ½ small red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 2 cups pita chips, roughly broken
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Make the dressing: whisk together the lemon juice, olive oil, dried oregano, Dijon mustard, salt, and black pepper in a small bowl until emulsified. Set aside.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground lamb and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C).
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