Grilled Salmon Greek Salad OR Grilled Halibut Greek Salad

For Vinaigrette

• ¼ cup crumbled feta cheese
• 3 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• 2 Tbsp. minced fresh oregano
• 1 Tbsp. minced garlic
• 1 Tbsp. minced lemon zest
• 1 Tbsp. fresh lemon juice
• 1 tsp. black pepper
• ½ tsp. kosher salt

For Salad

• (4) 6 oz Lummi Island Wild Halibut, Grilled OR (4) 6 oz Lummi Island Wild Salmon, Grilled
• 1 Head of Butterhead Lettuce
• 1 ½ C zucchini, half-moon sliced
• 1 ½ C yellow squash, half-moon sliced
• 2 C quartered tomatoes (such as cherry)
• 2 C Cucumber, seeded and sliced
• 1 can Chickpeas, drained and rinsed (15 oz.)
• 1 C Red Onion, thinly sliced
• ⅓ C kalamata olives, pitted and quartered

Pulse all vinaigrette ingredients in a food processor or blender.

Arrange the lettuce on the plates.

Toss chopped Vegetables in vinaigrette and transfer to platter over the lettuce.

Place grilled fish on top and enjoy!