Salmon Greek Salad
Superior Fresh Living Butterhead
4 Superior Fresh Atlantic salmon fillets, seasoned with salt and pepper
4-6 roma tomatoes, chopped
1 cucumber, diced into chunks
1 small red onion, sliced
1/2 cup greek olives, sliced
1 red bell pepper, diced
1/2 cup pepperoncini greek peppers, chopped
1 cup feta cheese
1/2 cup walnuts, roughly chopped
1/4 cup lemon juice
1/2 cup olive oil
1/2 cup white wine vinegar or apple cider vinegar
1 tsp. honey
2 cloves garlic, minced
8 fresh basil leaves, chopped
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
Cook the salmon using your method of choice. We cooked ours using the sous vide method and finished it under the broiler for texture.
Chop the lettuce.
Add all ingredients to a large bowl and lightly toss to combine.
Make your dressing by mixing ingredients together and stirring well. Store extra dressing in a mason jar in the fridge for up to 1 week.
Plate salad and top with salmon fillet. Serve warm and enjoy!