Lean and flavorful turkey meatballs add just the right amount of savoriness to this refreshing salad. To season the meatballs, I like to add za’atar seasoning, which is a blend of sesame seeds, thyme, and sumac. Look for it in the spice aisle.
Preheat. Preheat the oven to 400°F and coat a baking sheet with olive oil.
Mix. In a medium bowl, lightly mix the ground turkey, garlic, breadcrumbs, za’atar, and season with salt and pepper.
Roll and bake. Use an ice cream scoop or your fingers to form uniform balls and transfer to the sheet pan. Bake until golden, about 30 minutes.
Pickle the onion and make the dressing. In a medium bowl, toss the vinegar, a large pinch of salt, and the sliced red onions together. Within a few minutes, the red onion will begin to pickle. When the onions are soft, squeeze to release excess liquid and transfer to a plate. To the same bowl, add the yogurt and minced date; whisk to form a thick, smooth dressing. Chop the romaine and place it in a bowl.
Prepare the salad and serve your dish. Chop the romaine and distribute on one half of each plate. Top with the grape tomatoes, olives, and cucumber. Place the pickled onions and meatballs on each plate next to the salad and drizzle with the yogurt dressing. Enjoy!