This recipe was a hit with my cooking partners, mostly because it was something new for lunch and very light and refreshing. Typically a greek salad has onions (3 small red onions), but I omitted them to avoid stinky lunch breath at work.
Ingredients (for 12 servings)Salad:
12 medium vine ripened tomatoes, chopped
6 large cucumbers, peeled and chopped
4 green bell peppers, chopped
1 cup sun-dried tomatoes, chopped
1 270g bottle of kalmatta olives, pitted and chopped
3/4 cup extra virgin olive oil
1.5 lemons, juiced
2 tablespoons of apple cider vinegar
2 tablespoons of dried oregano
4lbs of Salmon
1/2 cup extra virgin olive oil
4 lemons, juiced
9 cloves garlic, pressed
3 tablespoons of fresh rosemary, chopped
3 tablespoons of fresh thyme, chopped
1 tablespoon of fresh oregano, chopped
1 teaspoon pepper
2. Preheat oven to 375F
3. Place salmon on two cooking pans and bake until flakes with a fork (around 20 minutes)
4. Peel and chop cucumbers, chop tomatoes, chop green bell peppers, and mix together in bowl.
5. Add pitted and chopped olives and chopped sun dried tomatoes to salad mixture.
6. In a separate bowl mix together olive oil, lemon juice, apple cider vinegar, dried oregano, and sprinkle some salt and pepper.
7. Pour dressing into salad mix and toss thoroughly (as demonstrated by Andrew on the right)
8. Serve with piece of baked salmon, no need to necessarily reheat salmon if using as salad topper