Sometimes you want to take perfectly succulent meat and fold it into a giant sandwich. Sometimes you want to take everything that would go in the sandwich and toss it up with a giant bowl of mixed greens. That day is today.

There is a small chain of souvlaki restaurants in San Fransisco that I love, called Souvla. And they do both giant sandwiches of roasted lamb and giant salads with it. I’m pretty partial to the salad, which is enormous, but still perfect with a side of fries and some Greek rose wine. 

(But be careful with the wine. One time, a woman in line behind me urged me to go for it, but neither of us apparently knew how to visualize milliliters, because what I thought was essentially two glasses worth of wine turned out to be more than half a bottle. Let’s just say the rest of my evening was slightly more tipsy than planned.)

In another attempt to master a favorite salad at home, I decided to take leftover braised lamb and toss it up in a salad, Souvla style. This salad is stuffed full of goodness, from veggies to meat to cheese to yogurt and harissa to a lemony dressing. It’s meaty and spicy and refreshing and zingy all at once, and a full meal for sure, best served to yourself in a giant mixing bowl. A surplus of rose is optional.

Giant Lamb Salad

Inspired by Souvla, makes enough for 2-3 large salads

• juice of 1 lemon 
• 1 tsp fresh oregano
• extra virgin olive oil
• salt and pepper
• 1 recipe braised lamb, shredded
• 1 tbs harissa
• 1/4 cup whole milk greek yogurt
• 1 cucumber, peeled and cut into large chunks
• 1 cup pickled red onion
• 1 cup thinly sliced radish
• feta (a lot)
• salad greens

1. In a large bowl, whisk together lemon juice, oregano, and enough olive oil to form a vinaigrette. Season with salt and pepper to taste.
2. If you are making one giant salad, pile a bunch of salad greens in the bowl on  top of the dressing, otherwise, portion the dressing out into smaller bowls and add greens to those.
3. Mix together harissa and yogurt in a small bowl, then dollop on top of the piles of greens. top greens with all remaining mix-ins and shower with as much feta as you dare. 
4. Toss salad to combine and completely coat with dressing. Serve immediately.