How to make a Greek salmon salad?

To make Greek Salmon Salad, start by baking skinless salmon fillets seasoned with oregano, salt, and pepper at 375°F for 8 to 12 minutes. While the salmon cooks, assemble the salad base: chopped romaine, cherry tomatoes, cucumbers, red bell pepper, red onion, Kalamata olives, pepperoncini, feta cheese, and dill. Mix the dressing—olive oil, apple cider vinegar, Dijon mustard, oregano, and garlic powder—in a jar and shake until combined. Once the salmon cools slightly, flake it and layer it over the salad. Drizzle with dressing or serve it on the side for a fresh, protein-packed meal.

How long can you keep Greek salad?

Traditional Greek salad can last up to 2 days when stored in the fridge, though the textures begin to soften. For Greek Salmon Salad, store the components separately for best results. Keep the vegetables and greens in an airtight container, and store the cooked salmon in another container. Refrigerated salmon should be eaten within 3 days. Always add the dressing right before serving to maintain freshness and crunch.

What to eat with Greek salmon?

Greek salmon pairs wonderfully with roasted vegetables, lemon potatoes, warm pita bread, or a side of hummus. To keep things light, opt for a chilled orzo salad or grilled zucchini. For beverages, serve a crisp white wine like Sauvignon Blanc or enjoy it with sparkling water infused with lemon and herbs. The Mediterranean flavors open the door to a variety of sides, allowing the salmon’s richness to shine without overpowering the dish.

What is a traditional Greek salad made of?

A traditional Greek salad, or Horiatiki , includes fresh tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and a thick slice of feta cheese. It’s typically seasoned with oregano, olive oil, and occasionally red wine vinegar. Unlike modern versions, it contains no lettuce or leafy greens. The ingredients are served in large, rustic pieces and meant to be enjoyed in their purest form—simple, bold, and bursting with natural flavor.

Greek Salmon Salad – A Fresh Mediterranean Twist You’ll Love

Description

Greek Salmon Salad is a bold, healthy Mediterranean meal with baked salmon, fresh veggies, and feta. Easy, delicious, and full of flavor.

Ingredients

Salmon: 1 pound salmon fillets (skinless) 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Salad: 4 cups chopped romaine lettuce 1 cup quartered English cucumber 1 cup halved cherry tomatoes 1/2 cup diced red bell pepper 1/4 cup thinly sliced red onion 1/3 cup halved Kalamata olives 1/4 cup sliced pepperoncini 4 ounces crumbled or cubed feta cheese 1 tablespoon chopped fresh dill Dressing: 2 tablespoons olive oil 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder Salt and freshly ground black pepper, to taste

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Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Season salmon fillets with dried oregano, salt, and pepper. Place them on the baking sheet and bake for 8 to 12 minutes, or until cooked through and flaky. While the salmon bakes, prepare the salad ingredients and combine all dressing ingredients in a jar with a lid. Shake well until emulsified. In a large bowl, place the chopped romaine lettuce. Top with cucumber, tomatoes, bell pepper, red onion, olives, pepperoncini, feta, and dill. Once the salmon is slightly cooled, flake it into bite-sized pieces and add to the salad. Drizzle the vinaigrette over the salad or serve it on the side.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Protein-Packed Salads
Method: Baking, Tossing
Cuisine: Greek