Italian Lamb Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Italian lamb salad is one of my go to meals when I want something satisfying but don't have much time. With just forty five minutes from start to table, it's perfect for busy weeknights. The lamb is beautifully complemented by crisp vegetables, creamy feta, and briny olives that transport you straight to the Mediterranean. What I love most is that kalamata olives are packed with antioxidants that support heart health, so you're eating something genuinely good for you while enjoying every bite. The whole thing comes together simply and affordably, making it an easy weeknight dinner that feels anything but ordinary.
Ella x
Ingredients
- 400lamb
- 1red onion
- 1red bell pepper
- 1cucumber
- 150feta cheese
- 200kalamata olives
- 400italian dressing
- 1fresh parsley
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
In a large bowl, combine the sliced lamb, red onion, red bell pepper, and cucumber.
Tip: Use a mandoline to slice the vegetables thinly.
- 2
In a small bowl, whisk together the Italian dressing, salt, and black pepper.
Tip: Adjust the amount of dressing to your taste.
- 3
Pour the dressing over the lamb mixture and toss to coat.
Tip: Make sure the lamb is coated evenly.
- 4
Stir in the crumbled feta cheese and chopped parsley.
Tip: Don't overmix the salad.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is optional, but it makes the salad even better.
- 6
Just before serving, stir in the pitted and sliced Kalamata olives.
Tip: This adds a nice salty flavor to the salad.
- 7
Serve chilled and enjoy!
Tip: This salad is perfect for a light lunch or dinner.
- 8
Garnish with additional parsley if desired.
Tip: This adds a pop of color to the salad.
- 9
Serve immediately.
Tip: This salad is best served fresh.
- 10
Store any leftovers in the refrigerator for up to 2 days.
Tip: The salad will keep in the fridge for a few days, but it's best when fresh.
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