Greek · Lunch
Sausage and Pepper Salad
Warm salad of pan-seared pork sausage over charred bell peppers, red onion, and cherry tomatoes, tossed with romaine, kalamata olives, and crumbled feta. Dressed with red wine vinegar and olive oil vinaigrette scented with dried oregano, this dish combines Greek souvlaki-stand flavors with a lighter, vegetable-forward format.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
589Calories
31.4gProtein
45.8gFat
17.8gCarbs
8.7gSugar
4.9gFiber
1512mgSodium
148mgChol
16.2gSat Fat
920mgPotassium
235mgCalcium
2.8mgIron
1.4mcgVitamin B12
82mgVitamin C
gluten-free
low-carb
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice sausage into rounds, cut bell pepper into strips, thinly slice red onion, halve cherry tomatoes, mince garlic, and chop romaine.
2
Heat oil in a skillet over medium-high heat; sear sausage rounds 5–6 minutes, turning once, until browned and cooked through.
3
Char the bell pepper and red onion over medium-high heat 4–5 minutes, stirring occasionally, until edges blister and lightly blacken.
4
Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper. Toss romaine, tomatoes, olives, charred peppers and onion with dressing, then top with sausage and feta.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz415g pork sausage
- 22 small bell pepper
- 11 red onion
- 5.2 oz150g romaine lettuce
- 5.2 oz150g cherry tomatoes
- 1.8 oz50g kalamata olives
- 2.2 oz60g feta
- 2 tbsp2 tbsp olive oil, plus extra for searing
- 2 tbsp2 tbsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 22 small clove garlic
- salt, to taste
- black pepper, to taste
