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Greek Fattoush Salad with Grilled Salmon

Servings: 2 large salads with salmon

Ingredients

Pita Chips

  • 2 pita rounds cut into small triangles
  • 1 tsp zaatar spice
  • 1/2 tsp garlic powder
  • Salt and pepper
  • Olive oil

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

Salad

  • 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
  • Zaatar for garnish (optional)

Salmon

  • 2- 4 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

Instructions

  • 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.

Notes