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Recipe: Greek Salad with Salmon and Creamy Feta Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Barley Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Barley Salad

Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.

4-6 servings

1 1/2 cups barley, cooked to package directions
1/2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh dill, plus more for serving
pinch of sugar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 Persian cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 red onion, thinly sliced
1/2 cup pitted Kalamata olives, cut in half
4 ounces sheep or goat feta cheese, crumbled, plus more for serving
2 tbsp chopped fresh mint
4-6 sliced pepperoncini

Cook the barley to package directions, transfer to a large serving bowl and set aside.
For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.
Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.
Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

4 servings

–for the dressing
1/2 cup regular mayonnaise, such as Hellmann’s
1/2 cup sour cream
6 ounces feta cheese, crumbled
2 tbsp milk (skim, low fat or whole)
1 tbsp freshly squeezed lemon juice
1 clove garlic, roughly chopped
2 tbsp chopped fresh dill
1/4 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
–for the salmon
1 tbsp olive oil
1 lb salmon filets, with skin
a few pinches each garlic salt and pepper
–for the salad
5 cups salad greens
1/2 cup grape tomatoes, chopped
1/2 english cucumber, cut into bite sized pieces
1/2 cup kalamata olives, halved cup
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.
For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.
Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

~ Marla Meridith