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Greek Salmon Salad Recipe

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4 from 12 reviews

This vibrant Greek Salmon Salad combines tender grilled salmon fillets with fresh Mediterranean ingredients like red leaf lettuce, grape tomatoes, cucumbers, avocado, red onion, crumbled feta, and kalamata olives. A tangy homemade dressing made from olive oil, red wine vinegar, lemon juice, fresh herbs, and spices perfectly complements the dish. Ready in just 20 minutes, it’s a refreshing, healthy meal perfect for lunch or a light dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Marinade and Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh dill (chopped)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes

Salad

  • 4 skinless salmon fillets (6 oz each)
  • 4 cups red leaf lettuce (roughly chopped)
  • 1 cup grape tomatoes (halved)
  • 1 cup Persian cucumber (thinly sliced)
  • 1 medium avocado (sliced)
  • 1 small red onion (thinly sliced)
  • ⅓ cup crumbled feta cheese
  • ⅓ cup kalamata olives
  • Lemon wedges (to garnish)

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, chopped fresh dill, salt, black pepper, and crushed red pepper flakes. Reserve half of this mixture to use later as the salad dressing.
  2. Marinate the Salmon: Pour the remaining marinade over the salmon fillets in a dish, coating them evenly. Cover and allow the salmon to marinate for at least 30 minutes to absorb the flavors.
  3. Grill the Salmon: Heat a grill pan or outdoor grill over medium heat. Place the marinated salmon fillets on the grill and sear for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
  4. Prepare the Salad: While the salmon cooks, combine chopped red leaf lettuce, halved grape tomatoes, sliced Persian cucumbers, sliced avocado, thinly sliced red onion, crumbled feta, and kalamata olives in a large salad bowl.
  5. Assemble the Salad: Add the grilled salmon on top of the salad ingredients. Drizzle the reserved marinade dressing over the entire salad and gently toss to combine all flavors.
  6. Garnish and Serve: Garnish the salad with fresh lemon wedges for an added burst of citrus. Serve immediately while the salmon is warm and enjoy a fresh, flavorful meal.

Notes

  • For extra flavor, marinate the salmon overnight in the refrigerator.
  • If you don’t have fresh dill, substitute with additional dried oregano or fresh parsley.
  • Use a thermometer to ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
  • Feel free to swap out red leaf lettuce for romaine or mixed greens.
  • This salad can be served cold or at room temperature depending on your preference.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://monicarecipes.com/greek-salmon-salad-recipe/