Greek salad with salmon

1. Salmon is a very fatty fish, it does not need to be lubricated with vegetable oil, and the frying pan also does not need to be lubricated with anything. It is best to heat a grill pan, place pieces of fish on it and fry them over high heat for 2-3 minutes on each side. Try not to dry out the fillet; many chefs insist that after cooking the salmon remains with a pink layer inside, like tuna.

2. Transfer the fried salmon to a flat dish, season well with salt and pepper, and set aside until completely cooled.

3. While the fish is cooling, cut the cucumbers into fairly large slices and place them in a deep container.

4. Add juicy, ripe and aromatic tomatoes. I took the medium-sized variety "Mikado", they are simply created for such salads.

5. Peel the pepper from seeds and stalks, cut into thin strips. Be sure to take sweet salad varieties - white, shallot or red Yalta, cut into half rings. Add everything to a bowl along with the olives. Olives should preferably be barrel grade Kalamata. I have dried ones, in olive oil, also Greek.

6. Break the feta into small pieces with your hands, and also tear your favorite crispy salad with your hands. Season with good quality extra virgin olive oil.

7. Generously pour lemon juice over the salad. Sprinkle with dried oregano, I don’t add salt because feta is quite salty, but if you don’t have enough salt, then add a pinch, but only sea salt.

8. Mix everything carefully, preferably with your hands, so that the pieces of feta do not break completely.

9. Place the salad on large flat dishes, place a piece of fried salmon on top and serve immediately. The Greek salad with salmon looks gorgeous, and the taste is finger-licking good, I assure you.

10. Have a nice time.