Classic Greek Salad with Grilled Salmon

Ingredients

• •4 fillets (6 oz each) salmon fillet
• •1 large cucumber, chopped into chunks
• •2 cups cherry tomatoes, halved
• •1/2 cup olives, from olive platter or jarred Kalamata
• •2 shallots, thinly sliced
• •6 oz feta cheese, crumbled
• •3 tablespoons olive oil, divided
• •2 tablespoons red wine vinegar
• •1 teaspoon dried oregano

Directions

1. 1Pat salmon fillets dry and season generously with salt, pepper, and half the oregano.
2. 2Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
3. 3Cook salmon skin-side up for 4 minutes, flip, and cook 3–4 more minutes until done.
4. 4Whisk remaining olive oil, red wine vinegar, and remaining oregano in a large bowl.
5. 5Add cucumber, tomatoes, shallots, and olives to the bowl and toss well to coat.
6. 6Divide salad among four plates and top each with generous crumbles of feta.
7. 7Rest salmon 2 minutes, then place one fillet atop each salad.
8. 8Serve immediately while salmon is warm.

💡 For kids, flake the salmon and toss it through the salad so every bite has fish, veggies, and feta together.

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