A delightful blend of fresh ingredients, healthy fats, and that irresistible Mediterranean flair. This salad is perfect for quick dinners, light lunches, or meal prep for the week ahead.
Ingredients
Scale:
4 cups mixed greens (spinach, arugula, or romaine)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
2 salmon fillets (about 6 oz each)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
Season the salmon fillets with salt and pepper on both sides. Heat a grill to medium-high and grill the salmon skin-side down for 4-5 minutes per side until opaque.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese. Toss gently.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, and salt and pepper to taste.
Drizzle the vinaigrette over the salad and toss gently to coat the ingredients evenly.
Slice the grilled salmon and arrange it on top of the salad. Optional: drizzle extra vinaigrette over the salmon.
Serve immediately, garnished with additional feta and olives if desired.
