By Ari Meyer on SwimSwam
This salad combines crisp lettuce, cherry tomatoes, briny kalamata olives, tangy pepperoncinis, and creamy feta, all tied together with a fresh homemade Greek dressing. I topped it with slices of perfectly seared cast-iron steak—rich, savory, and just the right contrast to the bright, fresh veggies. It’s a meal that feels both light and hearty, perfect for lunch, dinner, or sharing at the table.
INGREDIENTS
For the Salad
6 cups romaine or mixed lettuce, chopped 1 cup cherry tomatoes, halved ½ cup kalamata olives, pitted and halved ½ cup pepperonchini, sliced ½ cup feta cheese, crumbled 1 cooked steak, slicedFor the Dressing
¼ cup extra virgin olive oil 2 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp dried oregano 1 garlic clove, minced Salt & pepper, to tasteLET’S COOK
In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, oregano, garlic, salt, and pepper until emulsified. Set aside. In a large bowl, combine chopped lettuce, cherry tomatoes, olives, pepperoncinis, and feta. Toss lightly. Prepare your cast-iron steak (check out my recipe! The Hungry Swimmer: Cast Iron Steak) seared, then rested for full juiciness. Slice thinly against the grain. Drizzle the Greek dressing over the veggie mixture and toss gently. Plate the salad, top with steak slices, and sprinkle with parsley. Enjoy immediately as a protein-rich, nutrient-dense meal!ENJOY!!
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