Curtis Stone's Greek Salad with Char Grilled Salmon Recipe

Blessedly, the "greedy little monster" survived one more week on Celebrity Apprentice, so he

was able to provide us with a dish he said is, "Really light and fresh and perfect for the weather down there." Meaning, uh, here in Miami, of course. Enjoy Curtis Stone's creation!

Greek Salad with Char Grilled Salmon

Serves 4


8 two-ounce skinless salmon fillets

Salt and freshly ground black pepper (to taste)

2 teaspoons garlic-infused extra-virgin olive oil

1 teaspoon dried oregano 

Extra-virgin olive oil, for brushing grill


3 tablespoons red wine vinegar 

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper (to taste)

1 head romaine lettuce, torn into pieces

3 or 4 small heirloom tomatoes, cut into wedges

1 cucumber, peeled, halved lengthwise, seeded and sliced crosswise

1/2 cup pitted kalamata olives

1/2 small red onion, very thinly sliced

4 ounces feta cheese

1 tablespoon chopped fresh flat leaf parsley


Prepare a barbecue for medium-high heat. Sprinkle the salmon with salt and pepper. 

Rub the garlic oil and the oregano over the salmon. Brush the hot grill with olive oil. 

Place the salmon on the oiled grill and cook for 2 minutes on each side or until it is just cooked through and pale pink in the center. 

Meanwhile, prepare the salad: Place the red wine vinegar in a large bowl. Slowly add the olive oil, whisking constantly to blend. 

Season the vinaigrette to taste with salt and pepper. 

In a large salad bowl, toss the lettuce, tomatoes, cucumbers, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper. 

Divide the salad among four plates. 

Crumble the feta cheese over the salads. 

Top each salad with two grilled salmon filets and sprinkle with parsley. 

Drizzle some of the remaining vinaigrette over the salmon and serve immediately.