Chopped Greek Steak Salad with Yogurt-Lemon Dressing

Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings


2/3cup plain yogurt, preferably Greek-style
1-- garlic clove, mined
1tablespoon finely grated lemon rind
3tablespoons extra-virgin olive oil
1tablespoon red wine vinegar
1/2teaspoon dried thyme
1/2teaspoon salt
1/8teaspoon black pepper
1-- rib-eye, stip loin or top sirloin steak (about 12 ounces)
1/2teaspoon salt
-- Freshly ground black pepper
4cups finely chopped hearts of Romaine
1/4cup finely chopped fresh parsley
1large cucumber, peeled and seeded and chopped
1pint cherry tomatoes, cut in half
1-- (14-ounce) can chickpeas, drained and rinsed
1-- avocado, pitted and diced
1/2cup pitted and sliced kalamata olives
5ounces crumbled feta


  1. To make dressing, whisk yogurt, garlic, lemon zest, olive oil, vinegar, thyme, salt and pepper in a small mixing bowl until smooth. Thin with up to 3 tablespoons of water so it dribbles off a spoon. Let stand at room temperature at least 15 minutes to develop flavors. (Can be made up to 2 days in advance and stored in the refrigerator.) Makes 1 cup.
  2. To prepare steak, preheat a gas or charcoal grill for high heat, pat steak dry and season with salt and pepper. Grill 4 to 5 minutes per side for medium-rare. Transfer to a plate and let rest 10 minutes before slicing into thin strips.
  3. To prepare salad, make a bed of romaine on a large serving platter and sprinkle on parsley. Arrange cucumber, tomato, chickpeas, avocado, olives and feta in mounds, and place steak strips in center. Serve with a large spoon for guests to make their own mix and pass dressing on the side.
Recipe by Lynn Sampson Curry. 

Nutritional Info *per serving

  • Calories 617
  • Fat 38g
  • Cholesterol 88mg
  • Sodium 1659mg
  • Carbohydrate 38g
  • Fiber 10g
  • Protein 33g