Greek Salad with Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
495 kcal
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Course
Main Course
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Cuisine
Mediterranean
Greek Salad with Salmon
Description
This Greek Salad with Salmon features a vinaigrette made from garlic, olive oil, red wine vinegar, oregano, salt, and pepper that dresses ripe cherry tomatoes, Persian cucumbers, red bell peppers, and thinly sliced red onion. Crumbled feta cheese is gently folded in to add creamy, salty notes.
The salad is served over fresh arugula, which introduces a slightly bitter, peppery element that contrasts the vegetables and cheese. Salmon filets are simply seasoned and pan-seared in olive oil until they develop a golden crust, then placed on or beside the salad.
The result is a meal combining cool, fresh, and crisp salad components with warm, flaky salmon providing protein and richness. The dish can be plated for individual servings, making it suitable for casual gatherings or light dinners.
The recipe notes suggest serving this assemble-yourself style at parties so guests can combine salad and salmon to their liking, enhancing the social aspect of the meal.
Ingredients
For the Greek Vinaigrette
- 1 clove garlic minced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon oregano dried
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
For the Salad
- 4 cups tomato I used cherry tomatoes, roughly chopped, ripe
- 2 cups cucumber I used persian cucumbers, roughly chopped
- 2 red bell pepper cut into chunks, or yellow bell pepper
- ½ red onion thinly sliced
- 8 ounces feta cheese drained and crumbed
- black pepper freshly ground, to taste
- arugula baby
For the Salmon
- 1 lb salmon cut into 4 4-ounce filets
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon olive oil
Instructions
- In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
- In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
- Taste and adjust for more freshly ground black pepper if desired.
- Place large handful of arugula in a serving bowl. Place a large spoonful of the greek salad on the arugula (or maybe on the side) and a salmon on top.
For the salmon
- Sprinkle the salmon filets with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes until there’s a golden crust. Then flip the salmon and cook another minute or two on the skin side. Remove the salmon and add on the salad as needed
Notes
- This salad can be served at parties with guests assembling their own bowls topped with freshly cooked salmon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 113mg | 38% |
| Sodium | 718mg | 30% |
| Potassium | 1166mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2933IU | 59% |
| Vitamin C | 114mg | 127% |
| Calcium | 336mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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