Greek Salmon Salad with Lemon Dressing

Why You’ll Love This Recipe

This salad is the perfect balance of fresh, crisp vegetables, savory feta, briny Kalamata olives, and flavorful salmon. The lemon vinaigrette ties everything together with a burst of brightness, and the addition of fresh mint adds a subtle herbal note that elevates the dish. With easy-to-follow steps and simple ingredients, this salad is both a healthy and delicious meal that can be enjoyed year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

• 1 lb Salmon fillet, divided into 4 equal pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Kosher salt and black pepper to taste
• 1 1/2 teaspoon dried oregano

For the Salad:

• 8 oz Romaine lettuce, chopped
• 10 oz cherry or grape tomatoes, sliced in half or quartered (depending on size)
• 1 red bell pepper, cored and sliced into rounds (you can use any color)
• 1 English cucumber, sliced into rounds
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced in half
• 1 cup Greek feta, crumbled

For the Lemon Vinaigrette:

• 1/2 cup extra virgin olive oil (use high-quality oil)
• 1 large lemon, juiced
• 1 teaspoon red wine vinegar
• 1 tablespoon honey or maple syrup
• 3 garlic cloves, minced
• 15 fresh mint leaves, no stems (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika

Directions

1. Prepare the Salmon:
   • Preheat your grill or a grill pan to medium-high heat.
   • Brush the salmon fillets with olive oil, then season with garlic powder, kosher salt, black pepper, and dried oregano on both sides.
   • Grill the salmon for 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
   • Once cooked, remove the salmon from the grill and set aside to rest for a few minutes before flaking into large pieces.
2. Make the Lemon Vinaigrette:
   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, honey (or maple syrup), minced garlic, fresh mint leaves (optional), dried oregano, and sweet paprika.
   • Taste and adjust the seasoning, adding more honey for sweetness or lemon for acidity, depending on your preference.
3. Assemble the Salad:
   • In a large salad bowl, combine the chopped Romaine lettuce, halved or quartered tomatoes, sliced red bell pepper, sliced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
   • Add the grilled salmon pieces on top of the salad.
4. Dress the Salad:
   • Drizzle the lemon vinaigrette over the salad and toss gently to combine. Make sure the dressing coats all the ingredients evenly.
5. Serve:
   • Serve immediately, garnished with extra mint leaves or additional feta if desired.

Servings and Timing

• Servings: 4 servings
• Prep time: 10 minutes
• Cook time: 10-12 minutes (for salmon)
• Total time: 20-25 minutes

Variations

• Add More Protein: If you’re not a fan of salmon, you can substitute grilled chicken, shrimp, or even grilled tofu for a vegetarian version.
• Dressing Options: You can replace the honey with agave nectar for a vegan-friendly option. You can also experiment with different herbs in the dressing, like basil or parsley, instead of mint.
• Vegetables: Add more Mediterranean vegetables like artichoke hearts, roasted red peppers, or even some baby spinach to increase the vegetable variety.
• Spicy Kick: For a little heat, sprinkle in some red pepper flakes or use a spicy paprika instead of sweet paprika.

Storage/Reheating

This salad is best served fresh, but if you have leftovers, you can store the components separately in airtight containers in the fridge for up to 1-2 days. Keep the lemon vinaigrette in a separate jar to avoid wilting the salad. When ready to serve, just reassemble and drizzle the dressing over the top.

If you’re storing leftover salmon, keep it separate and gently reheat it in the microwave or on the stovetop, but avoid overcooking to keep it tender.

FAQs

Can I use canned salmon for this recipe?

While fresh grilled salmon is ideal, you can substitute canned salmon if needed. Just make sure to drain it well and gently heat it through before adding it to the salad.

Can I use a different type of cheese?

Yes! If you don’t have feta, you can use goat cheese, ricotta salata, or even a sharp Parmesan as a substitute.

How do I prevent the salmon from drying out?

To keep the salmon moist, don’t overcook it. The salmon should be slightly opaque and flake easily with a fork. Grill it over medium heat, and monitor it closely.

Can I make the vinaigrette ahead of time?

Yes, the lemon vinaigrette can be made in advance and stored in the refrigerator for up to a week. Just give it a good shake or stir before using.

Can I add fruit to the salad?

Yes! Fresh fruit like pomegranate seeds, orange slices, or even diced strawberries can be a delicious addition to this Greek salad, adding sweetness and color.

Is this recipe gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use bottled dressing instead of homemade?

While homemade lemon vinaigrette provides a fresher, more personalized flavor, you can use a store-bought Greek dressing if you’re short on time.

Can I use a different type of vinegar?

You can substitute red wine vinegar with white wine vinegar or apple cider vinegar if needed. Just adjust to taste.

Can I add nuts or seeds to this salad?

Yes! Adding toasted pine nuts, walnuts, or sunflower seeds can give the salad an extra crunch and a nutty flavor.

How do I know when the salmon is done?

The salmon should be cooked until it’s opaque and easily flakes with a fork. For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C).

Conclusion

This Greek Salmon Salad with Lemon Dressing is a delicious, fresh, and healthy meal that’s bursting with Mediterranean flavors. The combination of grilled salmon, crisp vegetables, and tangy feta cheese makes for a satisfying and well-rounded dish. With the bright lemon vinaigrette and the option to add extra herbs and spices, this salad is easy to customize to your liking. Whether you’re enjoying it for lunch, dinner, or as a light side dish, this recipe is sure to be a hit!

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