[Photograph: Nick Kindelsperger]

Like BLTs, the best time to indulge in a Greek salad is during tomato season. That's the time when this mix of raw vegetables—usually tomatoes, cucumbers, red onions, and olives—tastes vibrant and dynamic, instead of watery and sad. And no one loves a sad salad.

To stretch this salad into a full meal, I immediately thought of lamb. Sadly, I didn't have time to roast a whole leg of lamb (shame), but I did have the eight minutes necessary to cook up these cute little lamb loin chops (which look like miniature t-bone steaks). The two components would have tasted fine together, but I wanted to find a way to truly combine them. That's where the yogurt-lemon dressing with feta comes in. The cooling sauce plays nicely with the lamb, while also adding some creamy and tart notes to the salad.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.


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