Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Canned Salmon, Cucumber, Feta, Greek, Salad
Servings: 2 Servings
- 1 Cup Cucumber Large Dice
- 3/4 Cup Sweet Bell Pepper Large Dice
- 3/4 Cup Grape Tomatoes (or what is available) Halved
- 1/3 Cup Artichoke Hearts Diced
- 1/3 Cup Red Onion Large Dice
- 1/3 Cup Feta Cheese Crumbled
- 1 TBL Lemon Juice `
- 1 TBL Red Wine Vinegar
- 4 TBL Extra Virgin Olive Oil
- 1/2 Tsp Garlic Paste
- 1 Tsp Dried Oregano
- Salt and Pepper To Taste
- Fresh Mint For Garnish
- 2 3.75 oz. Cans Redhead Salmon or 7.5 oz of either Redhead or Thinkpink that you have available
- Greek Yogurt (Optional)
Whisk together Lemon Juice, Red Wine Vinegar, Olive Oil, Garlic Paste, Dried Oregano, Salt and Pepper in a bowl.
Add the diced vegetables and feta cheese and refrigerate until ready to eat.
Serve salad alongside 3.75 oz. of salmon with a spoonful of Greek yogurt and fresh mint.