Happy Passover everyone! Today is a super SPECIAL day because I have the pleasure of…
If you follow me on Instagram, you probably remember this insanely delicious Greek fattoush salad that we had twice in 1 week. It is hearty, full of texture and crunch and has been on our regular dinner rotation lately.
Now traditional Greek salad is common and simple. The usual accompaniments with cucumber, tomato and olives. However I wanted to kick it up even more with a fattoush twist! This is the ultimate Greek salad loaded with sweet and briny pepperoncini (you can find them in the same aisle as olives in the grocery store), salty and creamy feta cheese, incredibly thin sliced red onion for just a bit more bite (I used a mandolin to get the onion paper thin), kalamata olives and of course, sweet cherry tomatoes and loads of fresh mint and dill.
Then toss it all together, and voila..you have a “no more wimpy salads” as I like to call it, hearty flavorful meal. Top with some grilled wild salmon and you have dinner off to the races. Oh I almost forgot to mention the most delicious red wine vinaigrette with a bit of Dijon, a touch of honey and earthy dried oregano to bring all the Mediterranean flavors together.
I promise, you will love this Greek fattoush salad as much as I do several times a week.
For more “no more wimpy salad” inspiration, check out these recipes:
Moroccan Chicken Salad from Well Plated
Berry Avocado Grilled Chicken Salad from Real Housemoms
Chopped Asparagus Salad from The View from Great Island
Greek Fattoush Salad with Grilled Salmon
Red Wine Vinaigrette
- 1 tsp Dijon mustard
- 1 tsp honey
- 3/4 tsp dried oregano
- 1 garlic clove grated or finely minced
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper
- 1 head romaine lettuce core removed and chopped
- 1/2 red onion sliced thin
- 2-3 radishes sliced thin
- 1 green onion chopped
- 1 cucumber seeded and chopped
- 8 ounces cherry tomatoes cut in half
- 1/2 cup pitted and chopped Kalamata olives
- 1/2 cup chopped pepperoncinis
- 1/2 cup cubed feta cheese
- Fresh dill hard stems removed
- Fresh mint leaves
- za’atar for garnish (optional)
- 10 ounce salmon filet bones removed
- Lemon zest
- Salt and pepper
- Spiceologist Greek Freak spice I also have used this for salmon
- Olive oil for drizzling
- First make the pita chips. Preheat oven to 350 degrees Fahrenheit and lay pita triangles on a baking sheet. Toss with spices and a drizzle of olive oil and toss to combine and then arrange pita in a single layer.
- Bake for about 10 minutes until pita is lightly golden brown and toasted. Set aside.
- Next, make the vinaigrette by whisking together the mustard, honey, oregano, grated garlic and red wine vinegar. While whisking, stream in olive oil until well combined and season with salt and pepper. You can also add all the ingredients to a mason jar and shake vigorously until well combined. Taste for seasoning and set aside.
- For the salmon, season both sides with salt, pepper and lemon zest and a bit of olive oil. Heat a grill pan or outdoor grill on high heat and sear salmon on both sides for about 2-3 minutes, depending on thickness.
- To assemble salad, in a large bowl, toss together all salad ingredients along with baked pita chips and spoon over vinaigrette. Top the salad with grilled salmon and spoon over any additional vinaigrette over the salmon.