For the Tomato Cucumber Salad

• 1 Persian cucumber, thinly sliced
• 6 oz cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup red wine vinegar
• 2 tbsp chopped dill
• 1 tsp sugar
• 1 tsp salt
• Freshly ground black pepper

For the Mint Yogurt Sauce

• 1 cup Greek yogurt (or coconut yogurt)
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 small bunch fresh mint
• 2 tsp honey
• 1/2 tsp salt

For the Meatballs

• 1 lb lean ground beef
• 1/4 cup red onion, finely chopped
• 1/2 cup panko bread crumbs
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 2 tsp thyme (fresh or dried)
• 1 tbsp lemon zest
• 6–8 kalamata olives, pitted and finely chopped
• 1/2 tsp salt
• 1–2 tbsp flour (optional, for dusting)
• Oil for pan frying

For Serving

• 4–6 pita pockets, warmed
• Arugula or microgreens
• Optional: crumbled feta, lemon wedges