The Hungry Swimmer: Mediterranean Steak Salad

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, sliced

For 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 taste

LET’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!!