Greek Salmon Salad

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eek! This Greek salmon salad makes me so happy.

I have been vacationing the past few weekends in New Orleans and Okoboji, Iowa. I hope to share photos with you from New Orleans soon – what an amazing place!

I was in Okoboji celebrating one of my best friends’ bachelorette parties. Okoboji, Iowa, is a lake town in the Northwest corner of Iowa. It’s so much fun. We had a blast celebrating my friend Beth, hanging in the sun, and drinking cold beers. That’s the life, people.

When I’m on vacation, I often indulge. I want to try the best-known foods and restaurants, and I won’t stop until I’m satisfied.

That’s one of my favorite parts about vacationing, eating and trying delicious cuisines that I’ve never tried before. With that comes a lot of fried foods, desserts, heavy meals, booze, and the list goes on.

This brings me to this Greek Salmon Salad. I often make salads on Mondays because it’s after the weekend, which usually consists of wine, going out to dinner, and dessert.

My Salmon Caesar Salad is another one I make when I’m craving something lighter after a weekend of eating out.

Greek Salmon Salad might be one of my favorite salads right now. It’s refreshing, light, flavorful, and simply different from some of the usual salads I eat, which consist of chicken and a lot of goat cheese. I heart goat cheese.

My Grilled Salmon with Cucumber Dill Sauce is another light salmon dinner I love during the summer.

The flavaaas in this salad are ridiculous. I added the typical Greek ingredients like feta cheese, tomatoes, and cucumbers, but added some not-so-typical ingredients like fennel and dill.

It was sooooo good! Dill is awesome, and it pairs so well with salmon. I grilled the salmon, got nice, crusty grill marks, then lightly shredded it.

Grilling it brought a smoky, burnt flavor to the salad, which complemented all of the salty and refreshing flavors of lemon, feta, and dill. THIS is the summer salad, my friends.

My Bruschetta Salmon and Roasted Tomato Salmon have that same fresh, summery feel too.

Ugh, can’t even!

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Yield: 2

Greek Salmon Salad with Lemon Dill Vinaigrette

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Ingredients

Greek Salmon Salad

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• 1 large salmon filet (8-10 ounces)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon (you will use the juice from the lemon for the marinade and for the dressing)
• 1 tomato, diced (cherry, grape or Roma are best)
• 1/2 of cucumber, diced
• 1/4 cup chopped fennel (optional and can substitute red onion instead)
• Feta cheese

Lemon Dill Vinaigrette

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• 1/4 cup olive oil
• 1 tablespoon plus 2 teaspoon balsamic vinegar
• 1 tablespoon lemon juice from your lemon
• 1 ½ teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh dill, chopped

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl add 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the salmon filet to the bowl turning a few times so the salmon is completely covered with the marinade. Spray your grill with non-stick cooking spray. Grill salmon on both sides for about 6-8 minutes (the amount of time will depend on how thick the salmon is, mine was pretty thick about 1 ½ inches). The salmon should have grill marks and be cooked all the way through, set aside to cool then shred lightly with a fork.
3. To make the lemon dill vinaigrette, add all of the ingredients to a bowl and whisk well; set aside.
4. Prepare the salad - toss together lettuce, cucumbers, tomatoes, and feta. Add salmon on top and drizzle with the vinaigrette. Garnish with chopped dill if desired.

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