I can totally see why Food & Wine magazine named this as their salad of the month for January 2014.  A classic Greek salad filled with tomatoes, romaine lettuce, olives, red onions and feta cheese, topped with a healthy serving of oregano-roasted salmon.  What a delicious way to impart the lovely taste of Mediterranean oregano to the fish—you simply place the salmon filets on top of a bunch of fresh oregano sprigs before roasting the fish with seasonings and a drizzle of olive oil.  So healthy, so lovely—this is a salad I will be making time and time again.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/greek-salad-with-oregano-roasted-salmon)

Tagged: cucumber, feta cheese, Food & Wine magazine, Greek, Greek salad, Kalamata olives, lemon juice, oregano, red onion, Salad, salmon, tomatoes, vinaigrette