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Farm Fresh Greek Steak Salad 🥗

Reinvent Your Salad Experience with Farm Fresh Greek Steak Salad 🥗

Czarryy
This Farm Fresh Greek Steak Salad combines tender, marinated steak with fresh, crisp vegetables and tangy feta cheese, all tossed in a homemade balsamic vinaigrette. It’s the perfect balance of savory, fresh, and flavorful, making it an ideal meal for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Course Main Course, Salad
Cuisine Greek, Mediterranean
Servings 4

Equipment

  • Sealable bag (for marinating)
  • Skillet (oven-safe)
  • Cutting board and knife
  • Mixing bowl
  • Whisk

Ingredients
  

For the Dressing:

  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Italian seasoning
  • Sea salt and freshly ground black pepper to taste

For the Salad:

  • 1 lb strip steak approx. 1½" thick
  • 1 tablespoon extra virgin olive oil for cooking the steak
  • 1 large avocado chopped
  • 1 tablespoon fresh lemon juice to toss with avocado
  • 4 cups mixed salad greens
  • 1 English cucumber chopped
  • 1 cup grape or cherry tomatoes halved
  • ½ medium red onion thinly sliced
  • ½ cup Kalamata olives sliced
  • ½ cup feta cheese crumbled

Instructions
 

  • Make the Dressing:
    In a medium-sized bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, Italian seasoning, salt, and black pepper. Set aside half for the salad and use the other half for marinating the steak.
  • Marinate the Steak:
    Place the steak in a sealable bag and pour half the dressing over it. Seal the bag and marinate for at least 30 minutes at room temperature or up to overnight in the fridge.
  • Cook the Steak:
    Preheat your oven to 400°F. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steak on all sides, then transfer the skillet to the oven and roast to your preferred doneness (about 5-7 minutes for medium-rare). Let the steak rest for 5-10 minutes before slicing.
  • Assemble the Salad:
    Toss the chopped avocado in lemon juice to prevent browning. On a large platter, layer the mixed greens, cucumber, tomatoes, red onion, olives, and avocado.
  • Top the Salad:
    Lay the sliced steak over the salad and sprinkle with crumbled feta cheese.
  • Serve:
    Serve immediately with the remaining balsamic dressing on the side for drizzling.

Notes

  • For a smokier flavor, grill the steak instead of searing and oven-roasting.
  • Store leftover salad and dressing separately in the fridge for up to 2 days.
  • For a vegetarian version, replace the steak with grilled vegetables or plant-based protein.
Serving Suggestions:
Serve this salad with a crusty bread or pita, and pair it with a light red wine or sparkling water with lemon for a refreshing meal.
Keyword Greek Steak Salad