Laura Mariano
Introduction to Greek Salmon Salad
If you love Mediterranean flavors and crave a healthy, satisfying meal, this Greek Salmon Salad is your new go-to. It’s vibrant, fresh, and packed with protein—ideal for lunch, dinner, or even a stylish brunch.
This salad combines crisp greens, juicy vegetables, briny olives, and creamy feta with perfectly cooked salmon and a zesty vinaigrette. It’s a dish that feels indulgent yet light, offering a balance of textures and flavors that’s both refreshing and deeply satisfying.
Whether you’re prepping meals for the week, hosting guests, or just treating yourself to something wholesome, Greek Salmon Salad delivers. It’s easy to assemble, endlessly customizable, and fits beautifully into Mediterranean and low-carb diets.
What Is Greek Salmon Salad?
Greek Salmon Salad is a Mediterranean-inspired dish that elevates the classic Greek salad by adding grilled or baked salmon. The base includes crisp romaine or mixed greens, cucumber, tomatoes, red onion, and bell pepper, topped with Kalamata olives and crumbled feta.
The salmon adds richness and protein, making the salad a complete meal. A homemade vinaigrette—typically made with olive oil, lemon juice, garlic, oregano, and Dijon mustard—ties everything together with bright, tangy flavor.
This salad can be served warm with freshly grilled salmon or chilled for a refreshing meal. It’s perfect for busy weeknights, meal prep, or elegant entertaining. The combination of bold flavors and nourishing ingredients makes it a standout in any season.
Mediterranean Roots & Nutritional Benefits
Greek Salmon Salad draws inspiration from traditional Greek cuisine, known for its emphasis on fresh vegetables, olive oil, herbs, and cheese. By adding salmon, it becomes a protein-rich variation that aligns with the principles of the Mediterranean diet.
Salmon is rich in Omega-3 fatty acids, which support heart and brain health. Paired with fiber-rich vegetables, antioxidant-packed herbs, and healthy fats from olive oil and olives, this salad offers a well-rounded nutritional profile.
It’s naturally low in carbs and high in nutrients, making it suitable for Mediterranean, keto, and paleo lifestyles. The balance of protein, fiber, and healthy fats helps keep you full and energized without feeling heavy.
Choosing the Right Ingredients
Salmon: Opt for wild-caught salmon for better flavor and nutrition. Skin-on fillets are great for grilling, while skinless works well for baking or pan-searing.
Greens: Use romaine, butter lettuce, or a mix of leafy greens for a crisp base.
Vegetables:
- Cucumber: adds crunch and freshness
- Cherry or grape tomatoes: sweet and juicy
- Red onion: sharp bite and color
- Bell pepper: vibrant and sweet
Add-ins:
- Kalamata olives: briny and bold
- Feta cheese: creamy and tangy (use block feta for best texture)
- Optional: avocado for creaminess and healthy fats
Dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and pepper to taste
Bold tip: Use freshly grilled salmon for the best texture and flavor—it adds smoky depth and a satisfying bite.
Step-by-Step Cooking Instructions
- Prepare Salmon: Season salmon fillets with salt, pepper, and a drizzle of olive oil. Grill over medium heat for 4–5 minutes per side, bake at 400°F (200°C) for 12–15 minutes, or pan-sear until golden and cooked through.
- Let Rest: Remove salmon from heat and let rest for 5 minutes to retain juices.
- Chop Vegetables: Dice cucumber, halve tomatoes, slice red onion and bell pepper. Arrange over a bed of greens in a large bowl or individual plates.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until emulsified.
- Assemble Salad: Toss greens and veggies with dressing. Top with crumbled feta, olives, and sliced avocado if using.
- Add Salmon: Flake or slice rested salmon and place on top of salad. Drizzle with extra dressing if desired.
Bold tip: Let salmon rest before slicing—this keeps it juicy and prevents dryness.
Serve immediately or chill for later. This salad holds up well for meal prep when stored without dressing.
Common Mistakes to Avoid
- Overcooking salmon: Leads to dryness—watch closely and let it rest.
- Using pre-shredded feta: Lacks flavor and crumbles poorly; use block feta.
- Skipping seasoning: Salmon needs salt, pepper, and olive oil for depth.
- Overdressing salad: Can wilt greens—add dressing just before serving.
Greek Salmon Salad Recipe – Baked Salmon with Feta, Olives & Lemon-Mint Vinaigrette
Equipment
- Grill, oven, or skillet
- Mixing bowls
- Whisk
- Cutting board and knife
- Serving platter or bowls
Ingredients
Salad Base:
- 4 salmon fillets (wild-caught preferred)
- 6 cups mixed greens or romaine
- 1 cup cherry tomatoes (optional for low-carb)
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- 1 bell pepper, chopped
- ½ cup Kalamata olives
- ½ cup crumbled feta (block preferred)
- Optional: 1 avocado, sliced
Dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook Salmon: Season fillets with salt, pepper, and olive oil. Grill, bake at 400°F (200°C), or pan-sear until cooked through (about 4–5 minutes per side). Let rest.
- Prepare Salad: Chop vegetables and arrange over greens in a large bowl or platter.
- Make Dressing: Whisk olive oil, lemon juice, garlic, oregano, mustard, salt, and pepper until emulsified.
- Assemble: Toss salad with dressing. Top with salmon, feta, olives, and avocado if using.
- Serve: Drizzle extra dressing over salmon and garnish with herbs or lemon wedges.
Notes
- Use freshly grilled salmon for best texture and flavor.
- Keep dressing separate for meal prep.
- Add quinoa or farro for a grain bowl twist.
- Make vegan with grilled tofu or chickpeas.
- Store in airtight container for up to 3 days.
- Reheat salmon gently or serve cold.
