Greek Salad with Salmon – What’s Gaby Cooking

If you’ve been on the cookie and lasagna train recently (speaking from experience) this Greek salad with salmon is the perfect way to make things easier!

What’s better than a recipe you can 1: Whisk in 20 minutes And 2: Get to the top of your weekly meal list! This Greek salad with salmon is just that. For starters, this is a traditional Greek salad with the best oregano vinaigrette. It alone is enough to make you feel like you are sitting on the beach in Greece. But add a light and simple salmon with a light rind, and you’re in business.

Feel free to make substitutes for your preferences! If you prefer more tomatoes – go for it. If you like more peppers in different colors, be my guest! This is one of those salads where most things work perfectly.

Whipped Cherry – Feta! We do not have a Greek recipe without feta! And you should repeat it – but buy the feta that comes in sheets that sit in salt. None of the things that crumbled beforehand. Believe me – it will shock the world that loves your feta!

And if we need some more ideas on how to use this perfect feta, here it is:

Greek salad with salmon

my back

Imagine your favorite Greek salad with salmon! This light dish is bright, delicious and perfectly filling but light at the same time!

Preparation time 10 subtlety

Cooking time 10 subtlety

Total time 20 subtlety

Course Main Course

kitchen Mediterranean

For the Greek vinaigrette

• 1 clove garlic ground
• 3 Spoons Olive oil
• 3 Spoons Vinegar in red wine
• 1 teaspoon Dried oregano
• Kosher salt and freshly ground black pepper to taste

For the salad

• 4 Cups Coarsely chopped ripe tomatoes I used cherry tomatoes
• 2 Cups Coarsely chopped cucumbers I used Persian cucumbers
• 2 Red or yellow pepper Cut into cubes
• 1/2 Red onion Finely chopped
• 8 Ounces Feta Squeezed and crumbled
• Freshly ground black pepper to taste
• Arugula baby

For the salmon

• 1 lb salmon Cut into 4 fillets of 4 ounces
• Kosher salt and fresh black pepper
• 1 tablespoon Olive oil

• In a small bowl, whisk together all the vinaigrette ingredients. Season the vinaigrette with salt and pepper and set aside.

• In a large bowl. Combine all the vegetables and mix gently together. Pour the Greek vinaigrette over the vegetables, and again, toss gently to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.

• Taste and add more freshly ground black pepper if desired.

• Place a large handful of arugula in a serving bowl. Place a large spoonful of the Greek salad on top of the arugula (or perhaps on the side) and over salmon.

For the salmon

• Sprinkle the salmon fillet with salt and pepper. Heat a non-stick skillet over high heat. Add the oil to the pan and then add the fish. Cook the salmon for about 2-3 minutes until a golden crust is obtained. Then turn the salmon over and cook for another minute or two on the skin side. Remove the salmon and add to the salad as needed