Pork Souvlaki Salad with Black Pepper Tzatziki

Souvlaki, a traditional Greek dish of skewered and grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a fresh, summery main course salad.

• 4 Tbs. extra-virgin olive oil; more for the pan
• 3 Tbs. red wine vinegar
• 3 large cloves garlic, minced
• 1 tsp. dried oregano
• 1-1/2 lb. pork tenderloin, cut into 20 rounds (about 1/2 inch thick)
• 3/4 cup plain Greek yogurt
• 1/2 English cucumber, peeled, grated, excess liquid squeezed out
• 1 Tbs. fresh lemon juice; more as needed
• Kosher salt and coarsely ground black pepper
• 8 cups mixed baby greens
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled feta

Prepare a grill for direct grilling over medium-high heat (about 400°F). In a medium bowl, combine 1 Tbs. of the oil, 2 Tbs. of the vinegar, a third of the garlic, and the oregano. Add the pork, toss to coat, and let sit at room temperature for 10 minutes.

Meanwhile, in a small bowl, stir together 1 Tbs. of the oil, the remaining garlic, the yogurt, cucumber, lemon juice, 1/4 tsp. salt, and 1/2 tsp. pepper. Set aside. Thread 5 pieces of pork horizontally onto each of four 12-inch metal skewers or soaked wooden skewers, leaving about 1/2 inch of space between pieces. Season the pork with 1/2 tsp. salt. Grill, turning the skewers occasionally, until the pork is well marked and cooked through, 6 to 8 minutes total.

Meanwhile, in a large bowl, toss the greens, tomatoes, and feta with the remaining 1 Tbs. vinegar, then with 1/4 tsp. salt, 1/8 tsp. pepper, and the remaining 2 Tbs. oil. Arrange the salad on plates or a serving platter. Lay the pork skewers on top, spoon some of the tzatziki over the pork, and serve with the remaining tzatziki on the side.