Greek Salad with Grilled Lamb
A vibrant and flavorful Greek salad topped with tender, grilled lamb slices, combining fresh vegetables, tangy feta cheese, and a zesty lemon-oregano dressing for a satisfying Mediterranean meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound boneless lamb leg, trimmed and sliced into 1/2-inch thick strips
2 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 large English cucumber, peeled and diced
3 medium ripe tomatoes, cut into wedges
1 small red onion, thinly sliced
1 green bell pepper, seeded and sliced into rings
1/2 cup Kalamata olives, pitted
4 ounces feta cheese, cut into small cubes
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions
In a medium bowl, combine lamb strips with 1 tablespoon olive oil, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly and marinate for 10 minutes at room temperature.
Preheat a grill pan or outdoor grill over medium-high heat.
Grill the lamb strips for 3-4 minutes per side, or until cooked to your desired doneness. Remove from heat and set aside to rest.
In a large salad bowl, combine diced cucumber, tomato wedges, sliced red onion, green bell pepper rings, and Kalamata olives.
In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
Pour the dressing over the salad vegetables and toss gently to combine.
Add the grilled lamb strips on top of the salad, then sprinkle with cubed feta cheese.
Serve immediately, optionally garnished with additional oregano or fresh parsley.