Oooh this is a good one – Mediterranean Ribeye Salad – it’s divine I tell you.


Mediterranean Ribeye Salad is a combination of spinach, tomatoes, cucumber, roasted sweet peppers, red onions, caper berries, feta cheese, and of course, slices of ribeye steak. A balsamic-based vinaigrette adds further flavor. This salad is so delicious.

Mediterranean Ribeye Salad by Diverse Dinners

I really enjoy a good cut of meat and ribeye is right up there on my top three cuts of meat. Granted, there are leaner cuts of steak that work nicely in a salad, but let’s face it ribeye is full of flavor. Moreover, cooking ribeye on a high heat will melt the fat and the result is a juicy steak nicely seared.

For this recipe, I cooked the ribeye steak in a cast-iron skillet, which is the best way to cook ribeye on the stove. To serve as part of a salad do not cook beyond medium temperature.

Mediterranean Ribeye Salad is great for dinner, lunch or brunch, but remember don’t cook beyond medium. Ribeye cooked at a higher temperature will become dense and will therefore require serious mastication. You want the ribeye to melt in your mouth and blend with the other salad ingredients.

Mediterranean Ribeye Salad by Diverse Dinners

Mediterranean Ribeye Salad is a hearty salad, so it won’t leave you wanting more. It’s low on the preparation scale too, and if you like you can serve the peppers raw instead of roasted to skip a step in the recipe.

Print Recipe

Mediterranean Ribeye Salad

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes

Ingredients

Balsamic Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 cup extra virgin olive oil

Steak Salad

  • 2 yellow or red sweet peppers
  • Heavy drizzle olive oil
  • 1 tsp cooking oil
  • 2 x 1.5 lb ribeye steaks - approx. 1.5 inch thick
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 6 packed cups baby spinach cleaned
  • 2 cups grape tomatoes cut in half
  • 2 cups cucumber cubed
  • 1 cup caper berries cut in half
  • 1/2 cup red onion sliced and cut into quarters
  • 1/2 cup feta crumbled

Equipment & Utensils

  • Mason jar with cover
  • Baking sheet
  • Large cast iron skillet

Instructions

Balsamic Vinaigrette

  • Place ingredients into a mason jar, cover and shake vigorously, then set aside.

    Steak Salad

    • Deseed and slice peppers into strips.
    • Arrange strips on baking sheet, drizzle with olive oil and place in preheated oven at 425.
    • Cook peppers until the skin begins to blister, then remove from oven and set aside.
    • Season steaks with salt and pepper.
    • Heat skillet and when very hot add cooking oil and carefully place steaks in skillet.
    • Sear both sides of each steak until each steak has a dark crust on both sides - approx. 5 mins each side
    • Once steaks are seared remove from skillet and allow to rest for 10 mins.
    • Divide spinach, peppers, tomatoes, cucumber, caper berries and onions across four salad plates or bowls by layering each ingredient.
    • Slice steaks into 1/2 inch slices.
    • Add a layer of steak to each plate and sprinkle with feta cheese.
    • Shake balsamic vinaigrette vigorously once more and drizzle over each salad.
    • Serve immediately.