Chopped Greek Steak Salad with Yogurt-Lemon Dressing

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


2/3cup nonfat plain yogurt, preferably Greek-style
1 garlic clove, mined
1tablespoon finely grated lemon rind
2tablespoons extra-virgin olive oil
3teaspoons red wine vinegar
1/2teaspoon dried thyme
1/4teaspoon salt
1/8teaspoon black pepper
1 rib-eye, stip loin or top sirloin steak (about 12 ounces)
1/4teaspoon 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
1/4cup pitted and sliced kalamata olives
3ounces 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.


Nutritional Info *per serving

  • Calories 300
  • Fat 18g
  • Cholesterol 30mg
  • Sodium 640mg
  • Carbohydrate 19g
  • Fiber 7g
  • Protein 17g