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Peak-season tomatoes and cucumbers are already bursting with sunny flavor. Toss them in the classic salad with a bright vinaigrette and fresh oregano, and pile on tender, flaky salmon for protein.
Makes 3 servings
20 minutes active
20 minutes total
Notes: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Wild salmon (see note below)
Red wine vinaigrette
Crumbled feta cheese
What You'll Need
Salt and freshly ground pepper
Cut the cucumbers in half lengthwise and slice into bite-size pieces. Cut the tomatoes into wedges. Thinly slice half of the red onion, reserving the rest for another use. Roughly chop the olives. Pick the leaves from 2 or 3 stems of oregano and toss the stems. Remove the salmon from the packaging, pat dry with paper towels, and season on both sides with salt and pepper.
In a bowl, combine the cucumbers, tomatoes, red onion, and olives. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Set aside and let the flavors combine.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon pieces, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes, depending on thickness. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well.
Arrange the salad on plates and top with flakes of salmon. Sprinkle with the feta and scatter with the oregano. Grind with pepper and serve.