Greek Lamb Salad
Elevate your salad game with this vibrant and hearty Greek Lamb Salad, a perfect fusion of bold Mediterranean flavors and fresh, wholesome ingredients. Succulent, perfectly grilled lamb loin or leg steaks are marinated in a zesty blend of olive oil, lemon juice, oregano, and garlic, then thinly sliced and served atop a colorful medley of crisp mixed greens, juicy cherry tomatoes, refreshing cucumber, and briny kalamata olives. Crumbled feta cheese adds a creamy, tangy contrast, while a simple yet flavorful dressing of red wine vinegar, Dijon mustard, and honey ties everything together. Quick to prepare and loaded with protein, this show-stopping salad is ideal for a light dinner or an impressive lunch, celebrating the fresh, aromatic tastes of Greece in every bite.
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Recipe Information
Ingredients
- 500 g lamb loin or leg steaks
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp oregano (dried)
- 2 garlic cloves (minced)
- 150 g mixed salad greens
- 1 cucumber (sliced)
- 200 g cherry tomatoes (halved)
- 1 red onion (thinly sliced)
- 100 g feta cheese (crumbled)
- 50 g kalamata olives
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, oregano, minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the lamb marinade.
Add the lamb loin/leg steaks to the marinade, ensuring the meat is well coated. Cover and refrigerate for a minimum of 30 minutes, or up to 2 hours for deeper flavor.
Heat a grill pan or countertop grill to medium-high heat. Cook the lamb steaks for 4-5 minutes per side, or until they reach your desired level of doneness (internal temperature of 63°C/145°F for medium-rare). Rest the meat for 5 minutes before slicing thinly.
Meanwhile, in a large salad bowl, arrange the mixed greens, cucumber slices, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and kalamata olives.
Prepare the dressing by whisking together red wine vinegar, remaining olive oil, 1 tablespoon of lemon juice, Dijon mustard, honey, and a pinch each of salt and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced lamb and serve immediately. Enjoy your fresh and hearty Greek Lamb Salad!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.4 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
