Breakfast & Brunch Fish & Seafood Gatherings Gluten-Free Grill Main Dish Paleo Salads Salmon Small Plate

Mediterranean-ish Salmon Antipasto Salad

By Susan Handy

Many thanks to Susan Handy, long time friend of Dizzy Pig and team member of the competition team for submitting this awesome looking Mediterranean-ish dish. Light and delicious, this dish is perfect for summer or fall.



Print Recipe
  • 2 lbs salmon
  • Dizzy Pig Mediterranean-ish seasoning
  • 1 head romaine lettuce
  • 1/3 head iceberg lettuce chopped
  • Two tomatoes chopped, I used heirloom
  • A few peppers – roasted
  • A mix of marinated items from the Mediterranean bar at local supermarket such as: mushrooms, olives, artichokes, pepperoncini, red onion and feta cheese (omit cheese for Paleo)


  • 1 cup rice wine vinegar
  • 2 Tbsp fresh basil
  • Juice from 1 lemon
  • 1 raw egg
  • 1 Tbsp Mediterranean-ish rub
  • 1 1/2 Tbsp extra virgin olive oil


  1. Soak skewers in water so they don’t burn on the grill.
  2. Cut salmon into strips, and coat heavily with Mediterranean-ish seasoning.
  3. Thread salmon strips onto skewers and grill.
  4. Cut romaine lettuce in half lengthwise. Grill about one minute, then chop.
  5. Roast peppers, place in paper bag to cool, then peel and chop.
  6. Combine dressing ingredients in blender or food processor.
  7. Mix salad with some of the dressing, to taste.
  8. Layer salad on platter and top with the salmon and feta.

***The dressing made more than enough but it would be great on a lot of other things.