This Greek salad with salmon is made with fresh ingredients and has all the Mediterranean flavors from the homemade Greek vinaigrette, cucumber, feta, and olives, great crunch from loads of veggies, and a healthy dose of protein from the succulent seared salmon!
This Greek salad with salmon is made with fresh ingredients, Mediterranean flavors, and a healthy dose of protein from the succulent seared salmon!
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Salmon Greek Salad
Adding chunks of tender flaky salmon to salad is one of my favorite ways to add protein to them while still keeping it nice and light. I make this salad often in the summer when I crave fresh salads and don’t want to make any complicated main meals.
Seasoning the salmon with a bit of salt, pepper, and parsley, and then pan searing it to give it slightly crispy edges is as simple as it gets and it is so delicious!
What I love about this recipe, other than the swoon-worthy flavors, is that you can cook up the salmon however you want. Grilled, baked, seared, or even cold leftovers from the last night’s dinner.
Whip this salmon salad bowl up for a healthy lunch or dinner with a glass of crisp white wine, or when you just need something quick and delicious to throw together.
Ingredients you’ll need
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll all the way down for the full recipe card with amounts.
- Salmon – Remove the skin and cut into cubes. Pat the salmon dry so the seasoning sticks and they get a really nice sear. I pan saute the salmon but you can also bake or grill the salmon.
- Seasoning – Parsley, salt, pepper, and olive oil are all you need. This Greek salmon salad recipe doesn’t even require any marinating.
- Veggies – A chopped head of lettuce, diced tomatoes, cucumbers, and sliced red onions. You can use regular tomatoes, diced, cherry tomatoes or grape tomatoes and cut them in half.
- Kalamata olives – Buy the pitted ones if you prefer not to have to deal with them in every bite.
- Feta cheese – Fresh creamy feta cheese gives the salad a lovely briny taste and creamy texture.
- For the lemon dressing – Olive oil, fresh chopped parsley, fresh lemon juice, minced garlic Dijon mustard, salt, and pepper.
Variations/ Substitutions
1. If you don’t have fresh herbs, feel free to use dried parsley for the dressing. You can also use my homemade Greek seasoning.
2. Add a teaspoon of dry oregano to the dressing.
Use a different kind of cheese. Swap the feta for goat cheese or mozzarella pearls (bocconcini).
3. Add extra fresh veggies like red bell pepper or green bell pepper.
4. Make it pasta salad and add in some cooked orzo, something similar to my easy Greek pasta salad, if you’ve never tried it.
5. Chickpeas make a great addition and even more added protein.
6. Swap the lemon juice for red wine vinegar.
How to Make this Salmon Salad Recipe
This salad comes together in 20 minutes with fresh, simple ingredients.
Step 1: Place the salmon cubes in a bowl or on a plate. Season with salt and pepper and toss to make sure all sides are well seasoned.
Cook the Salmon
Step 2: Sear the salmon cubes in a large skillet over medium heat for about 2-3 minutes until browned. Work in batches if needed so you’re not overcrowding the pan. Set them aside on a plate to cool.
Assemble the salad
Step 3: Add all of the salad ingredients to a large salad bowl and top with the cooked salmon.
Make the dressing
Step 4: In a carafe or small bowl, add the dressing ingredients and shake or whisk together. You can even make the dressing ahead of time if you’d like.
Step 5: Drizzle the salad with the vinaigrette dressing and toss to coat.
Serve with a loaf of crusty bread or a side of Greek lemon roasted potatoes and enjoy!
Tips
- English cucumber is the kind I recommend using. You don’t need to peel them, and they have fewer seeds.
- If using garden cucumbers, they tend to have thicker, more bitter skin, so I suggest peeling them.
- You can also use skin-on salmon fillets and sear the salmon with the skin on. Then you can remove the skin, slice and add the diced salmon to the salad.
- Depending on your preference, you can use romaine lettuce, iceberg lettuce, or arugula.
How to Store Leftovers?
Refrigerate: Once the salad is assembled, it’s best eaten right away. If you want to store leftover salmon you can keep the pieces in an airtight container in the fridge for up to 3 days.
You can also mix the dressing and keep it refrigerated in a container or mason jar for up to a few days ahead of time. Give it a shake before pouring.
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Greek Salmon Salad
Ingredients
- 1 pound salmon cut into cubes
- 1 teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oil
For the salad
- 1 head lettuce washed and drained
- 1 cup tomato diced
- 1 cup cucumber diced
- 1 small red onion sliced
- ¼ cup kalamata olive drained
- ¼ cup feta cheese
For the dressing
- ¼ cup olive oil
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook the salmon
- Season the salmon with parsley, salt and pepper.1 pound salmon, 1 teaspoon parsley, ½ teaspoon salt, ½ teaspoon black pepper
- Heat the olive oil in a non-stick skillet on medium heat and sear the salmon for about 2 minutes until browned.1 teaspoon oil
- Transfer it to a plate and allow the salmon to cool before adding to the salad.
Assemble the salad
- Place all the salad ingredients in a salad bowl.1 cup tomato, 1 cup cucumber, 1 small red onion, ¼ cup kalamata olive, ¼ cup feta cheese, 1 head lettuce
Make the dressing
- Add all of the dressing ingredients together in a small bowl and stir to blend well.¼ cup olive oil, 2 tablespoons fresh parsley, 1 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper
- Drizzle the dressing over the entire salad and toss to coat.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Maria
Excelente recipes thanks !!