Greek Meatball Salad

1. 1

   Preheat the broiler on high.

2. 2

   Line a rimmed baking sheet with aluminum foil.

3. 3

   Pulse 1/2 cup of the pita chips in a food processor until finely ground.

4. 4

   Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil.

5. 5

   Coarsely chop one of the onion halves and add it to the food processor.

6. 6

   Add 1/4 cup of the mint and the garlic and pulse until very finely chopped.

7. 7

   Add this mixture to the bowl with the ground pita chips and mix well with your hands.

8. 8

   Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix gently with your hands until well combined.

9. 9

   Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each.

10. 10

    Place on the prepared baking sheet, spacing the meatballs about 1 inch apart.

11. 11

    Spread the tomatoes cut-side up in a single layer on the other side of the pan.

12. 12

    Broil until the meatballs are almost cooked through and browned and the tomatoes are blistered, 4 to 5 minutes.

13. 13

    Let cool slightly.

14. 14

    Combine the yogurt, the remaining 4 tablespoons red wine vinegar and the remaining 1 tablespoon olive oil to make the dressing.

15. 15

    Very thinly slice the remaining onion half and add it to a clean large bowl along with the lettuce, bell peppers and remaining 1/4 cup mint leaves.

16. 16

    Toss with the dressing and 1/8 teaspoon each salt and pepper.

17. 17

    Top with the meatballs, tomatoes and remaining 1 cup pita chips and serve.

* Per serving · 4 servings · Values may vary.