Lamb Meatball Greek Salad | That Salad Lady

Ingredients

• 4-6 cups arugula
• 3 Roma tomatoes (or whichever you have on hand), seeded, diced into small chunks (about 1 cup)
• 1 slicing (regular) or English (seedless) cucumber with skin, seeded,* sliced into half-moons or diced into small chunks
• 1 medium yellow pepper (any color bell pepper works), cored, sliced into thin strips or diced into small chunks
• 1/2 large red onion, julienned or diced into small chunks
• 1 cup kalamata olives (black olives work too), pitted, whole or sliced
• 1 cup feta cheese crumbles
• 1 pound ground lamb**
• 1/4 cup fresh parsley, chopped
• 3 tablespoons yellow onion, minced***
• 2 cloves fresh garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 slicing or English cucumber with skin,**** grated or minced
• 1/2 cup plain Greek-style yogurt (non-fat or 2% reduced-fat both work)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh mint, chopped
• 1-2 cloves fresh garlic, minced*****
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground pepper, to taste