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Salmon Greek Salad with Lemon Basil Dressing

A nutritious and vibrant salad featuring protein-packed salmon, fresh vegetables, and a zesty lemon basil dressing, perfect for busy schedules.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 oz salmon fillets Can substitute with grilled chicken or chickpeas for a vegetarian option.
  • 6 cups mixed greens Variety of greens add texture; spinach, kale, or arugula are great substitutes.
  • 1 cup cherry tomatoes, halved Regular tomatoes diced can be used as an alternative.
  • 1 1 cucumber, diced Bell peppers can be used if preferred.
  • 1/2 medium red onion, sliced Shallots can serve as a milder substitute.
  • 1/2 cup Kalamata olives, pitted Any olives can be used based on preference.
  • 1/2 cup feta cheese, crumbled Vegan feta or tahini could be alternatives.
For the Dressing
  • 1/4 cup olive oil Avocado or sesame oil can tweak flavors.
  • 2 tablespoons lemon juice Lime juice may be used instead.
  • 1 tablespoon fresh basil, chopped Dried basil can be used in a pinch.
  • Salt and pepper to taste Essential seasonings to enhance all flavors.

Method
 

Cooking the Salmon
  1. Preheat the grill or skillet to medium heat. Season salmon with salt and pepper. Cook salmon for 4–5 minutes on each side until it flakes easily. Let cool slightly before flaking.
Preparing the Salad
  1. In a large bowl, mix the mixed greens, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, chopped fresh basil, and season with salt and pepper.
Final Assembly
  1. Flake the cooked salmon into bite-sized pieces and add to the salad bowl. Drizzle the dressing over and gently toss to combine.
  2. Serve immediately for the freshest experience.

Notes

Common mistakes include overcooking the salmon, using wilted greens, and forgetting to season. Pro tips: use a meat thermometer to check salmon doneness and make the dressing a day in advance for deeper flavor.