Hey Sunshine! ☼

Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!

Every Saturday for 8 weeks I am picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!

Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started! This salad is the eighth and final recipe in the Saturday Summer Salad Series.

Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

I saved my Mediterranean Salmon Salad for the finale because anything Mediterranean is my favorite! Fresh from the land and the sea, this salad incorporates all of my favorite flavors: lemon, feta cheese, arugula, roasted red peppers, and kalamata olives. So bold and flavorful! Paired with a delicious Creamy Greek Feta dressing, this salad is for people who love these strong flavors, it’s not your typical lettuce and tomato salad. I can’t wait for you to try it!

The Facts

Serves 6

1 cup of salad and 2 tbsp of dressing is 100 calories and 2sp (WW)
Salad is 65 calories and 1sp (WW) per cup
Dressing is 35 calories and 1sp (WW) per 2 tbsp serving

Ingredients for the salad:

5 cups arugula

8 oz. salmon filet, grilled or poached, and cut into bite sized pieces

½ cup roasted red pepper (fresh roasted or jarred in brine not oil)

½ cup artichoke hearts

¼ cup red onion, sliced

16 kalamata olives, chopped

1-2 tbsp fresh parsley, chopped

Note: leftover salmon from dinner the night before works great for this salad

Ingredients for the Creamy Greek Feta Dressing:

¼ cup nonfat plain Greek yogurt

¼ cup red wine vinegar

¼ cup fat free feta cheese

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp water

2 tsp garlic powder

1 tsp dijon mustard

1 tsp onion powder

½ tsp dried oregano

½ tsp sea salt

¼ tsp black pepper

Directions for the salad:

In a salad serving bowl, toss the arugula, roasted red peppers, artichoke hearts, and red onion until well mixed and colorful. Over the top sprinkle the salmon, olives, and parsley.

Directions for the dressing:

Whisk all ingredients together or place in a glass jar with a top and shake vigorously until it is well blended and creamy. As always, taste and adjust ingredients and spices to your liking.

Eat & Enjoy!

Print Recipe

Want More Summer Salads?

Check out all of my 8 week Saturday Summer Salad Series!

Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing

Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing

Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette

Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing

Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing

Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing

Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

Shop All Things Salad & More in The Lightened Up Life Store

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