5 from 1 vote
Greek Salad with Salmon
Author: Gaby Dalkin
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
  1. In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
  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.
  3. Taste and adjust for more freshly ground black pepper if desired.
  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.
For the salmon
  1. 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