Greek Salad with Salmon

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If you’ve been on the cookie and lasagna train recently (speaking from experience) this Greek Salad with Salmon is the perfect way to lighten things up!

What’s better than a recipe that you can 1: whip up in 20 minutes and 2: goes on the top of your weeknight meal list!  This Greek Salad with Salmon is exactly that. To start, it’s a traditional Greek salad tossed with the best oregano vinaigrette. That alone is enough to make you feel like you’re sitting beachside in Greece. But add a really easy crispy skinned salmon on top and you’re in business.

Greek Salad with Salmon from www.whatsgabycooking.com (@whatsgabycookin)

Feel free to make substitutions to your preferences! If you prefer extra tomatoes – go for it. If you like different colored bell peppers better, be my guest! This is one of those salads where most things totally work.

Icing on the cake – feta! We can’t have a Greek recipe without feta! And it’s worth repeating – but buy the feta that comes in the sheets that sit in brine. None of that pre-crumbled stuff. Trust me – it’ll rock your feta loving world!

And if we need a few more ideas on how to use that perfect feta here you go:

Greek Salad with Salmon

5 from 17 votes
Imagine your all time favorite Greek Salad with Salmon! This easy dish is bright, flavorful and perfectly filling but light all at the same time!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

For the Greek Vinaigrette

  • 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

For the Salad

  • 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

For the Salmon

  • 1 lb salmon cut into 4 4-ounce filets
  • kosher salt and freshly cracked black pepper
  • 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

31 Comments

  1. I made this today and it was delicious!! The dressing took me back to the days of eating in Greek diners in NYC. Yum! Thanks 😉

  2. 5 stars
    Really delicious. We loved the temperature contrast between the cool salad and the hot salmon. Love that vinaigrette, too~ I was worried that my feta was too salty. Once dressed, it tasted perfect.

  3. 5 stars
    Soooo good! I had enough for leftovers the next day. I usually don’t like leftover salmon, but the freshness of this dressing and vegetables blended so well with the salmon I gobbled it all up!

  4. 5 stars
    This was WONDERFUL!! My husband and I are generally light eaters. But I made this and we ate every bite! It is now on my “favorites” list. Thank you, Gaby!!

  5. This was so tasty! I had never thought to put salmon with a Greek salad and it’s going to be my new go-to. Thanks for all you’re doing right now – your recipes, Instagram, and podcast are inspiring me in the kitchen through quarantine.

  6. 5 stars
    Legit perfect salad!! Made last week and again this week and will continue on repeat! This week we added some pearl couscous, avocado, and a couple extra dashes on red wine vinegar. Thank for this great recipe!!

  7. Looks like a perfect salad! Quick question… your recipe calls for pan sautéing the salmon but your recent video shows you oven roasting it. Can you please give me details on the oven roasting technique. What temp and how long? Thanks so much!

  8. 5 stars
    This recipe is brilliant. The veggies continue to marinate in the dressing and taste even better as leftovers! We made this with your roasted tomato soup last night and it was the second time I’ve made that soup in the last 2 weeks! I have been making your recipes multiple tomes a week, and they are all just so good and most of them are also so easy and fast and balance just right between feel good healthy and happy nostalgia. Thanks for what you do! Also, I have a little girl a month younger than Poppy so it’s been nice to see your journey with her the last year and how you balance things!

  9. 5 stars
    Absolutely incredible! My boyfriend and I do “salmon Sundays” and to switch things up I used this recipe – we both loved it! So fresh and delicious!

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