PREP TIME: 45 mins
COOK TIME: 10 mins
TOTAL TIME: 55 mins
A healthy, hearty dinner salad with spinach, crunchy fresh vegetables, olives, cheese and grilled marinated turkey tips.
Author: Panning The Globe
Recipe type: Main Dish, lunch or dinner
Cuisine: Greek
Serves: 6
  • Turkey Tips and Marinade:
  • 2½ pounds turkey tenderloins
  • ¾ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Vinaigrette:
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon dijon mustard
  • 2 teaspoons minced garlic (2 medium cloves)
  • 2 teaspoons fresh minced oregano leaves (or 1 teaspoon dried oregano)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • For the Salad:
  • 12 ounces spinach leaves
  • 1 hothouse cucumber, peeled and sliced into ¼-inch rounds
  • ½ medium red onion, thinly sliced
  • 1 red bell pepper, seeds and ribs removed, thinly sliced
  • 3 ripe tomatoes, sliced into wedges (or substitute a pint of cherry or grape tomatoes, halved)
  • 1 cup of Kalamata olives or about 30 olives (pitted or whole – your preference)
  • 8 ounce piece of Feta cheese, cut into ½-inch cubes



  1. Marinate the Turkey Tips: Whisk all the marinade ingredients in a large non-reactive bowl. Add the turkey tips and toss to coat. Marinate, covered in the fridge, for at least 30 minutes or up to 2 hours.
  2. Make the Vinaigrette and Toss with Vegetables: Whisk all vinaigrette ingredients except oil: vinegar, lemon juice, mustard, garlic, oregano, basil, salt and pepper. Slowly pour in oil while whisking constantly, to emulsify. Place cucumber, onion, peppers and tomatoes in a bowl. Pour half the vinaigrette over them and toss gently to coat. Let the vegetables marinate for 20-30 minutes.
  3. Grill the Turkey and Assemble the salad Preheat the grill to medium-high. Grill the turkey tips for about 5 minutes per side or until cooked through. Toss the spinach with the remaining vinaigrette and divide it among 6 plates. Add the marinated vegetables with any remaining vinaigrette, cubed feta, olives and turkey tips. Season with salt and fresh pepper, to taste.

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