Greek Steak Salad with Marinated Veggies and Feta

If you love Greek salads, you’re going to adore this steak salad version! It starts with crisp baby lettuce and perfectly seared steak, joined by colorful supporting characters: tangy marinated tomatoes and shallots, fresh cucumber, and a Greek-style dressing, all topped with briny feta cheese.

This dish is quick to prepare, packed with protein, and bursting with Mediterranean flavors. Perfect for a light dinner or a satisfying lunch.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato into ½-inch pieces. Halve, peel, and thinly slice the shallot. Trim and halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Trim and discard the root end from the lettuce; chop the leaves into bite-size pieces.
2. In a medium bowl, whisk together the red wine vinegar, Dijon mustard, Greek vinaigrette, ¼ teaspoon Tuscan Heat Spice, 2 tablespoons olive oil, and 1 teaspoon sugar. Season with salt and pepper. Add the diced tomato and as much sliced shallot as you like to the bowl with the dressing; toss to combine. Set aside to marinate.
3. Pat the steak dry with paper towels; season all over with the remaining Tuscan Heat Spice, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and let rest for a few minutes, then dice into 1-inch pieces.
4. Add the diced steak, cucumber, and chopped lettuce to the bowl with the marinated tomato and shallot. Toss to combine. Divide the salad between plates. Drizzle with any remaining dressing from the bowl. Top with crumbled feta cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute the steak with chicken breast or even shrimp. Adjust cooking time accordingly.

What can I use instead of Tuscan Heat Spice?

You can use a blend of dried oregano, thyme, rosemary, and a pinch of red pepper flakes.

How do I store leftovers?

Store the salad components separately in the refrigerator. The dressed salad is best enjoyed fresh.