Greek Salad is an iconic favorite and is so easy to make at home. I’ve added sirloin kebobs that have been marinated in olive oil, red wine vinegar and garlic to add some extra protein to the dish.

Red onions can often have a very harsh flavor, but if you soak them in ice water for about 20 minutes before adding them to the salad it will take away the “bite.”

Here are some other salad recipes you might enjoy:

Avocado, Mango and Pickled Onion Salad
Wedge Salad with Yogurt Dressing
Classy Chicken Salad with Dates and Macadamia Nuts
Cobb Salad
Classic Caesar Salad
Chopped Waldorf Salad

Greek Salad with Beef Kabobs

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Carrie Vitt
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

Units

For the kabobs:

1 pound sirloin, cut into 1 1/2-inch cubes
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon garlic powder

For the salad:

6 ounces baby romaine
1/2 red onion, sliced thin
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled (omit for dairy free)
1/2 English cucumber, slices
1 pint cherry tomatoes, cut in half

For the dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon Celtic sea salt
Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Place the sirloin in a flat dish. Whisk together the olive oil, red wine vinegar and garlic in a measuring cup. Pour the marinade over the steak and lift the steak up so the marinade covers the bottom side of the steak as well. Let sit for 1 hour at room temperature, or 2-3 hours in the fridge. Heat the grill to medium (or you can use an indoor grilling pan). Thread the meat onto skewers and grill until medium-rare to medium, depending on your preference. Set aside.
Place the romaine, red onion, Kalamata olives and feta cheese, cucumber and tomatoes in a salad bowl. Whisk the olive oil, red wine vinegar, garlic, and sea salt in a measuring cup. Pour the dressing over the salad. Serve the salad with the beef kabobs and season with just a bit of freshly ground black pepper.

Nutrition

Serving Size: Serves 4

4 Comments

Erica Lea | Buttered Side Up

March 15, 2018 at 1:53 pm

I've been into Greek flavors lately - so yummy! Thanks for the tip for soaking the red onions...I wonder if that would help them to not hurt my tummy?

to Erica Lea | Buttered Side Up" aria-label='Reply to this comment to Erica Lea | Buttered Side Up'>Reply to this comment
Rhonda @ Change In Seconds

March 20, 2018 at 6:13 pm

On my list of recipes to try this week!

to Rhonda @ Change In Seconds" aria-label='Reply to this comment to Rhonda @ Change In Seconds'>Reply to this comment
Mona Leo

April 19, 2018 at 11:28 am

Carrie, when we were in Greece 3 years ago I was startled to find out that true Greek salad has no lettuce or leafy greens whatsoever. I think it's because the climate and soil are not friendly to the more fragile produce types. In Greece a Greek salad consists of luscious tomato chunks, cucumbers, green peppers, red onions, Kalamata olives, and feta with an olive oil-based Greek dressing. The feta is not crumbled in the salad but is served as a thick slab on top of the vegetables. It's to die for! If you can tolerate nightshades, try it with the peppers instead of the greens. It's so hearty, and adding grilled chicken makes it a meal in itself.

to Mona Leo" aria-label='Reply to this comment to Mona Leo'>Reply to this comment
Henry Price

August 29, 2020 at 10:11 pm

I am always grabbing these combination at El Greco. They have greek salad and kebabs in their menu. Sometimes, I am adding a piece of rotisserie chicken and couple of wraps on my meal. It is a scrumptious and satisfying meal. Not to mention practical because of their discounts and offers.

to Henry Price" aria-label='Reply to this comment to Henry Price'>Reply to this comment

Greek Salad with Beef Kabobs