Description
Best Greek Salad with Steak is a hearty, vibrant salad combining tender marinated ribeye steak with farro, fresh vegetables, chickpeas, olives, and creamy feta, tossed in a bright parsley-olive oil dressing. Perfect for a filling lunch or dinner, this salad balances protein, grains, and veggies for a nutritious, flavorful meal.
Ingredients
- 1.25 cups olive oil
- 3/4 cup red wine vinegar
- 1 lemon zest
- 1.25 oz lemon juice
- 5 cloves garlic, minced
- 2.5 tsp salt
- 2.5 tsp pepper
- 2.5 tsp oregano
- 3.5 tsp thyme
- 2 tbsp parsley, chopped
- 1 lb ribeye steak
- 1 cup farro
- 1 head lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup chickpeas
- 1 cup red peppers, diced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup parsley, chopped
- 1/2 cup olives
- 5 oz feta cheese, crumbled
Instructions
- Mince garlic and whisk with 1/4 cup olive oil, red wine vinegar, lemon zest, lemon juice, salt, pepper, oregano, and thyme to make the steak marinade.
- Pat ribeye dry, coat with marinade, cover, and refrigerate at least 30 minutes.
- Cook farro in salted water 15–25 minutes until slightly chewy. Drain and cool.
- Prepare vegetables: tear lettuce, halve cherry tomatoes, slice cucumber, dice red peppers, slice red onion, dice avocado. Crumble feta.
- Whisk remaining olive oil with parsley to make the dressing.
- Remove steak from fridge, pat dry, and sear on high heat 4–5 minutes per side for medium-rare. Rest 5–10 minutes, then slice against the grain.
- In a large bowl, combine farro, lettuce, tomatoes, cucumber, red peppers, red onion, avocado, chickpeas, and olives. Toss with parsley dressing.
- Top with sliced steak and feta. Give a gentle toss and serve immediately.
Notes
- Can make ahead: marinate steak up to 24 hours in advance.
- Adjust steak doneness as preferred.
- Use halal ribeye for a halal-friendly version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Grilling / Searing
- Cuisine: American