Add a summer spin to your Greek salad by grilling the vegetables before tossing them with a classic lemon-oregano vinaigrette. Guests will love the seasonal touch and you’ll love the easy clean up!
Whisk the olive oil with vinegar, lemon juice, oregano, garlic, salt and pepper. Set aside 1/2 cup (125 mL) for the salad and 1/4 cup (60 mL) for grilling the vegetables and steak.
Preheat the grill to medium-high; grease the grate well.
Season steak with salt and pepper; brush with some of the vinaigrette.
Toss the zucchini, red pepper and onion with remaining vinaigrette.
Grill the vegetables, turning occasionally, for 3 to 5 minutes or until well-marked and tender.
Grill the steak for 4 to 6 minutes per side for medium rare or until cooked to desired level of doneness.
Cool vegetables slightly and thinly slice.
Let steak rest for 5 minutes; thinly slice across the grain.
Toss the salad greens, romaine, grilled vegetables, tomatoes and olives with half the reserved dressing. Transfer to a serving dish. Top with sliced steak and feta. Drizzle remaining dressing over top.
Makes 4 servings
The lemon and oregano will also taste delicious with grilled lamb or chicken. For a heartier salad, serve alongside thick grilled pita.