Greek Salad with Steak
Indulge in a vibrant Greek salad topped with succulent steak, where crispy cucumbers, juicy tomatoes, tangy feta, and briny olives come together for an unforgettable culinary experience. Perfect for summer barbecues or quick weeknight dinners, this dish is not only visually stunning but also packed with flavor. With its combination of fresh ingredients and hearty protein, you’ll want to make this delicious salad a staple at your table!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Greek
Ingredients
Scale
- 1 lb ribeye steak (or flank/sirloin)
- 2 ripe heirloom tomatoes, diced
- 1 English cucumber, thinly sliced
- ½ red onion, thinly sliced
- ¾ cup crumbled feta cheese
- ½ cup Kalamata olives, pitted
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
Instructions
- Prepare the Steak: Season the steak with salt and pepper. Heat a grill or skillet over medium-high heat. Cook for 4-5 minutes per side for medium-rare; allow to rest before slicing.
- Chop the Vegetables: Dice tomatoes and slice cucumbers and red onion.
- Assemble the Salad: In a large bowl, mix tomatoes, cucumbers, red onion, feta cheese, and olives. Drizzle with olive oil and lemon juice.
- Season: Add oregano and toss gently to combine without bruising the vegetables.
- Slice Your Steak: Slice rested steak against the grain into thin strips.
- Serve & Enjoy: Top the salad with steak slices and serve immediately.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Swap in chicken or shrimp for a different protein twist. Experiment with other cheeses like goat cheese for unique flavors. Use high-quality olive oil and fresh herbs to enhance taste.