Description
Greek Salmon Salad combines flaky grilled salmon with crisp vegetables, Kalamata olives, feta cheese, and a zesty lemon vinaigrette. This Mediterranean-inspired salad is nutritious, satisfying, and perfect for lunch or dinner.
Ingredients
For the Salmon
- 4 salmon fillets (about 5 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Season the salmon: Rub the salmon fillets with olive oil, then season evenly with dried oregano, garlic powder, salt, and black pepper to infuse flavor.
- Cook the salmon: Grill or pan-sear the salmon for 4 to 5 minutes on each side until the fish is cooked through and flakes easily with a fork.
- Prepare the dressing: Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper in a small bowl until emulsified.
- Assemble the salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
- Add the salmon: Place the cooked salmon fillets on top of the salad mixture.
- Dress and serve: Drizzle the lemon vinaigrette over the salad and salmon, then serve immediately for best flavor and texture.
Notes
- Serve the salmon warm or chilled depending on preference.
- Add sliced avocado for extra creaminess and richness.
- Leftover grilled salmon works perfectly for this salad, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
