Greek Salad with Grilled Lamb
A vibrant and refreshing Greek salad topped with tender, marinated grilled lamb slices. This dish combines crisp vegetables, tangy feta cheese, and a zesty lemon-oregano dressing for a perfect Mediterranean meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound lamb leg steak, trimmed and cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil, divided
2 teaspoons dried oregano, divided
1 teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste
4 cups romaine lettuce, chopped
1 large cucumber, peeled and diced
2 medium tomatoes, diced
1/2 medium 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 Dijon mustard
1/4 teaspoon sugar
Instructions
In a medium bowl, combine 1 tablespoon olive oil, 1 teaspoon dried oregano, garlic powder, salt, and black pepper. Add the lamb slices and toss to coat evenly. Set aside to marinate for 10 minutes while preparing the salad.
Preheat a grill pan or outdoor grill to medium-high heat.
In a large salad bowl, combine chopped romaine lettuce, diced cucumber, diced tomatoes, sliced red onion, and Kalamata olives.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, red wine vinegar, Dijon mustard, sugar, and remaining 1 teaspoon dried oregano. Season with salt and pepper to taste to make the dressing.
Grill the marinated lamb slices for 3-4 minutes per side or until cooked to your desired doneness. Remove from heat and let rest for 2 minutes.
Drizzle 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.