This smoked salmon Greek salad is a twist on the classic and features flavorful smoked salmon with a tangy lemon dill vinaigrette tossed with greens and lots of Greek ingredients.
Kicking off 2024 with a beautiful loaded salad cause that’s how we roll around here.
A salad, mind you, that is absolutely LOADED with the goods and not playing around in the flavor department. Enter, smoked salmon.
Basically, we’re piling all the fixings you love in a big Greek salad and inviting smoked salmon and a super flavorful homemade lemon dill vinaigrette to the party.
The result is your new favorite salad that deserves a spot on the regular lunch rotation FOR SURE.
This Greek Salad features…
- Flavorful smoked salmon and a rainbow of fresh Greek ingredients
- A tangy lemon dill vinaigrette
- Minutes to make and compliments any meal
Making the Greek Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Lemon juice
- Honey
- Garlic
- Olive oil
- Dill
- Spring greens
- Cucumber
- Cherry tomatoes
- Roasted red peppers
- Kalamata olives
- Red onion
- Smoked salmon
- Feta cheese
Tips for Perfect Greek Salad
- Use fresh lemon juice and dill – these fresh ingredients makes a big difference flavor-wise in the dressing.
- Tear salmon into bite-sized pieces – you will need about 3 oz smoked salmon tore into bite-sized pieces for even distribution throughout the salad.
- Serve salad immediately after assembly – this will keep all the ingredients fresh.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Swap out smoked salmon – try a few pan-seared salmon fillets in place of the smoked salmon.
- Use different greens – try arugula, spinach, or romaine lettuce.
- Try a different dressing – try balsamic, red wine, or Italian in place of the homemade.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make dressing – the dressing stores well in refrigerator up to 6 days. Shake well before dressing salad.
- Chop salad ingredients – chop the cucumber, cherry tomatoes, red onion, and red peppers and store in refrigerator up to 3 days.
- Assembly – when ready to serve salad, assemble the greens and other ingredients in salad bowl and toss with dressing.
This is one Greek salad that you’ll always want on your lunch menu! The smoked salmon really adds an incredible touch with the smoky flavor and melt-in-your-mouth texture. The lemon dill vinaigrette just adds the perfect finishing touch!
Meet the new permanent lunch salad.
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Watch this salad made step-by-step on Google web stories.
Try these other Greek recipes next!
Smoked Salmon Greek Salad
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Ingredients
Lemon Dill Vinaigrette
- 1/3 cup freshly-squeezed lemon juice
- 1 tablespoon honey or agave nectar
- 1 small clove garlic, grated
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced fresh dill
- Salt and pepper to taste
Smoked Salmon Greek Salad
- 6 cups spring greens mix
- 1 medium cucumber, cut into 1/2-inch cubes
- 2 cups cherry tomatoes, halved
- 1/2 cup sliced roasted red peppers
- 1/4 cup kalamata olives, halved
- 1 small red onion, thinly sliced
- 3 oz smoked salmon, torn into pieces
- 1/2 cup crumbled feta cheese
Instructions
Lemon Dill Vinaigrette
- In a small bowl, whisk lemon juice, honey, and garlic until smooth. Slowly drizzle in olive oil, whisking constantly until vinaigrette is smooth. Whisk in dill and season with salt and pepper to taste. Store vinaigrette in refrigerator up to 6 days.
Smoked Salmon Greek Salad
- Place greens in a large serving bowl and arrange cucumber, tomatoes, red peppers, olives, red onion, smoked salmon, and feta cheese on top.
- Drizzle lemon dill vinaigrette over salad and toss to evenly coat. Serve salad immediately and enjoy!
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