Description
A vibrant and hearty Greek salad topped with tender grilled lamb, featuring fresh vegetables, tangy feta cheese, and a zesty lemon-oregano dressing.
Ingredients
1 pound lamb leg steak, trimmed and cut into 1/2-inch thick slices
1 tablespoon olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
4 cups mixed salad greens, washed and dried
1 large cucumber, peeled and diced
2 medium tomatoes, diced
1 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted
4 ounces feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
1/4 cup extra virgin olive oil
Instructions
In a medium bowl, combine lamb slices with 1/2 tablespoon olive oil, dried oregano, garlic powder, salt, and black pepper. Toss to coat evenly and let marinate for 10 minutes.
Preheat a grill pan or outdoor grill over medium-high heat.
Grill the lamb slices for 3-4 minutes per side or until cooked to desired doneness. Remove from heat and let rest for 5 minutes.
In a large salad bowl, combine salad greens, cucumber, tomatoes, red onion, and Kalamata olives.
In a small bowl, whisk together lemon juice, red wine vinegar, dried oregano, and remaining 1/2 tablespoon olive oil to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Divide the salad among four plates. Top each salad with grilled lamb slices and sprinkle crumbled feta cheese over the top.
Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes