I have always loved a hearty Greek salad, with fresh veggies plus all the marinated goodies like artichokes, olives, and peppers, chicken or salmon, and high-quality feta. I also adore fresh homemade tzatziki. It indeed belongs on everything from salads to gyros, wraps, burgers, and dip bowls.
What sparked this new recipe is the rich and savory lemon tahini dressing in place of a simple vinaigrette. It brings in the umami flavor you crave with a bright pop of lemon and perfect balance of sweetness from honey. Importantly, there’s no need to pick between tahini and tzatziki to dress your salad. They work together beautifully, and yes, you can and should have both. With the tzatziki prepared in advance for use in numerous other recipes all week, this salad comes together with very little time or effort.
I have to give a huge shout-out to the best second mom, Laurie Anello, for stocking our fridge with the delicious homemade almond-crusted salmon pictured in this recipe.
Greek Salmon Salad with Tzatziki & Lemon Honey Tahini Dressing
Notes
Both the salmon and tzatziki can be made in advance and stored in the fridge in air-sealed containers for up to 5 days. Use extra tzatziki on sandwiches or wraps, with meats or seafood, or as a dip for pita and veggies.
The tahini dressing recipe makes just enough for 4 large salads. For extra or leftover dressing, you may double the recipe and store sealed in the fridge for a few days. Stir well before using, adding a teaspoon of water as needed to thin.
Ingredients
For the tzatziki (enough for leftovers):
- 1/4 large cucumber, grated and squeezed of juices
- 7 oz plain Greek yogurt (full fat for best flavor, such as Fage 5%)
- 1 small clove garlic, finely minced
- big handful mixed fresh herbs, finely chopped: basil, parsley, mint, and/or dill
- lemon zest (finely grated rind) from 1/2 lemon
- 1 tsp fresh lemon juice
- 1 tsp Greek olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
For the salmon:
- 1 lb king salmon, cut into filets, skin on or off
- 1.5 Tbsp Greek olive oil
- 1 Tbsp fresh lemon juice
- 1 clove garlic, finely minced
- 1/2 tsp dried oregano
- additional chopped fresh herbs to taste (basil, dill, mint)
- 1/4 - 1/2 tsp sea salt
- 1/4 - 1/2 tsp ground black pepper
For the lemon honey tahini dressing (double for leftovers):
- 1.5 Tbsp tahini
- 2 tsp fresh lemon juice
- 1.5 Tbsp olive oil
- 2 tsp honey
- generous pinch sea salt
- ground black pepper, to taste
For the salad:
- 4 cups chopped Romaine or green leaf lettuce
- ~20 sweet grape tomatoes, halved
- ~1/2 red bell pepper, thinly sliced and chopped into 1-in pieces
- handful thinly sliced red onion
- ~1/2 large ripe avocado, thinly sliced
- 4 jarred artichoke hearts, chopped
- 4 peppadew peppers, diced
- ~8 Greek olives, sliced
- 2-3 oz feta, crumbled
- 1 oz thinly sliced almonds or pine nuts, lightly toasted
Instructions
Make the tzatziki (may be done in advance):
- Grate the cucumber, then squeeze in several paper towels to completely remove all excess juices. In a mixing bowl, combine cucumber, Greek yogurt, garlic, herbs, lemon zest and juice, olive oil, and a generous pinch salt and pepper. Fold and gently stir until evenly combined. Adjust salt, pepper, and herbs to taste. Store in the fridge in an air-tight container until ready to use.
Make the salmon (may be done in advance):
- Add olive oil, lemon, garlic, dried oregano +/-fresh herbs, salt, and pepper in a zip-top baggy, and mix until combined. Add the salmon and turn to coat in marinade. Tightly seal and refrigerate at least 30 min (up to overnight).
- Preheat the oven to 425ºF. Transfer the salmon filets to a foil-lined baking sheet. Roast for about 6-8 minutes to desired doneness, or until flakey but still slightly reddish-pink in the center when probed with a knife. Cooking time will depend on thickness; thicker pieces may need closer to 10 minutes.
- Remove from the oven and allow ~10 minutes to cool before flaking. If skin is still on, use a spatula to separate. If making ahead of time, cool completely, then transfer to a sealed container and store in refrigerator up to 5 days.
Make the tahini dressing:
- In a small bowl, whisk the tahini, lemon, olive oil, honey, salt and pepper. Adjust salt and pepper to taste.
- If too thick, stir in water 1/2 tsp at a time to reach desired consistency. (I prefer a thicker consistency and omit the water.)
Assemble the salad:
- In a large salad bowl or 4 individual bowls, add the remaining salad ingredients. Toss with tahini dressing.
- Slather salmon generously with tzatziki. Flake into large hunks and place on top of salad.
- Dig in!