All the best flavors of summer piled into a bowl and topped with grilled salmon and a lemon dill vinaigrette!
1 pound cooked salmon, see notes
8 cups greens, I used arugula
2 cups halved cherry tomatoes
1 1/2 cups thinly sliced halved cucumber, 1 regular
1/2 cup thinly sliced or minced red onion, or thinly sliced green onion
Optional: 1/2 cup crumbled feta cheese and 1/4 cup halved kalamata olives
Lemon Dill Vinaigrette:
3–4 Tablespoons freshly squeezed lemon juice, to taste
1 Tablespoon chopped fresh dill, basil, or oregano
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon freshly ground black pepper
1/2 cup olive oil, the best quality extra virgin you have on hand
Start by adding all the ingredients for the dressing to a mason jar and shake the dressing together. Set it aside to let the flavors develop, but you will need to shake it back together right before you eat.
Prep all the ingredients for the salad, and place them into a large serving bowl. If you’re using leftover salmon, flake it into bite sized pieces and add it to the salad bowl.
If you’re cooking your salmon from scratch, serve it on the side as a whole or individual fillets.
Scatter the feta cheese and kalamata olives over the top if you’re using them.
Serve the salad with the dressing on the side.
If you don’t have leftover salmon, you can either grill a 1 pound fillet, or use a couple cans of salmon.
You don’t have to use precise measurements for this salad, it’s meant to be a way to use leftovers. But if you don’t have leftovers, I’ve included the exact measurements so you can create this from scratch.
The nutritional information was calculated with the optional feta and olives.
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Keywords: Salmon Salad, Salmon Salad Recipe, Salmon Chopped Salad, Chopped Salad with Salmon