Greek Salad with Salmon
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.95 out of 5 stars
(19)
Ingredients
4 servings
- 1 clove garlic (minced)
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- kosher salt and freshly ground black pepper to taste
- 4 cups roughly chopped ripe tomatoes (I used cherry tomatoes)
- 2 cups roughly chopped cucumbers (I used persian cucumbers)
- 2 red or yellow peppers (cut into chunks)
- 1/2 red onion (thinly sliced)
- 8 ounces feta (drained and crumbed)
- freshly ground black pepper to taste
- Baby arugula
- 1 lb salmon (cut into 4 4-ounce filets)
- kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
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Preparation
Step 1
In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
Step 2
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.
Step 3
Taste and adjust for more freshly ground black pepper if desired.
Step 4
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.
Step 5
For the salmon
Step 6
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
Step 7
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