Mediterranean Greek Beef Salads with Garlic Yogurt Sauce
This Mediterranean Greek Beef Salad combines tender, seasoned strips of beef with fresh, crisp vegetables and a creamy garlic yogurt sauce that ties everything together. It’s light yet filling, full of Mediterranean flavor, and perfect for lunch or dinner. The combination of juicy beef, tangy feta, and refreshing greens makes it both satisfying and balanced. You can prepare the components ahead of time for an easy, healthy meal any day of the week.
Total Time: 30 minutes
Servings: 4
Ingredients
For the Beef:
1 lb (450g) beef sirloin or flank steak, thinly sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
For the Garlic Yogurt Sauce:
1 cup Greek yogurt
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
Salt, to taste
For the Salad:
4 cups mixed greens or romaine lettuce
½ cucumber, diced
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup kalamata olives
¼ cup crumbled feta cheese
Fresh parsley or dill, for garnish
Instructions
Prepare the Garlic Yogurt Sauce
In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, and salt. Adjust seasoning to taste. Refrigerate while you prepare the rest of the salad to allow the flavors to blend.
Cook the Beef
In a medium bowl, toss the sliced beef with olive oil, garlic powder, oregano, paprika, salt, and black pepper.
Heat a skillet or grill pan over medium-high heat.
Add the beef and cook for about 2–3 minutes per side, or until browned and cooked through. Avoid overcooking to keep it tender.
Remove from heat and let rest for a few minutes.
Assemble the Salad
Arrange the mixed greens on a large serving platter or individual plates.
Add cucumber, cherry tomatoes, red onion, olives, and feta cheese on top.
Place the cooked beef strips over the salad.
Add the Sauce and Garnish
Drizzle the garlic yogurt sauce over the top or serve it on the side.
Garnish with chopped parsley or dill, and a squeeze of lemon if desired.
Serve Immediately
Serve the salad fresh while the beef is still slightly warm for the best texture and flavor.
Tips & Variations
Choose the Right Cut of Beef
Sirloin, flank, or skirt steak works best for this salad because they cook quickly and stay tender when sliced thin. If using flank steak, slice it against the grain after cooking to keep it juicy.
Marinate for Extra Flavor
For deeper flavor, marinate the beef in olive oil, garlic, oregano, and lemon juice for 30 minutes (or up to 2 hours) before cooking. This tenderizes the meat and enhances the Mediterranean notes.
Don’t Overcook the Beef
Cook the beef just until browned. Overcooking will make it chewy. A quick sear at medium-high heat locks in the juices and keeps the texture perfect for salad.
Adjust the Garlic Yogurt Sauce
If you prefer a thinner dressing, mix in a tablespoon of water or milk. For a tangier kick, add a bit more lemon juice or a spoonful of Dijon mustard.
Add More Veggies for Color and Crunch
You can include roasted red peppers, artichoke hearts, shredded carrots, or sliced bell peppers. They add both texture and nutritional value.
Make It a Warm Grain Bowl
Swap the lettuce for a base of cooked quinoa, couscous, or farro to make it more filling. Add the warm beef on top and drizzle with the garlic yogurt sauce for a satisfying meal.
Use Chicken or Lamb Instead
This recipe works beautifully with grilled chicken strips, ground lamb, or even leftover roast meat. The same seasonings complement them perfectly.
Spice It Up
Add a sprinkle of chili flakes or cayenne to the beef marinade for gentle heat. You can also mix a bit of harissa or smoked paprika into the yogurt sauce for a spicier version.
Go Dairy-Free
Replace Greek yogurt with a plant-based yogurt alternative (like coconut or almond yogurt) and skip the feta cheese. The result will still be creamy and flavorful.
Make It Meal-Prep Friendly
Store each component separately—beef, salad, and sauce—in airtight containers. Combine them just before eating to keep everything fresh and crisp for up to 3 days.
Q&A
Q1: Can I serve this salad cold?
Yes, but it tastes best when the beef is slightly warm. If making ahead, keep the cooked beef refrigerated and warm it briefly in a skillet before adding it to the salad.
Q2: What kind of yogurt works best for the sauce?
Use full-fat Greek yogurt for the richest flavor and smooth texture. Low-fat or nonfat versions work too but will be a bit thinner and less creamy.
Q3: How can I make this salad more filling?
Add a base of cooked grains such as quinoa, brown rice, or bulgur. You can also include chickpeas or lentils for extra protein and fiber.
Q4: Can I use leftover steak?
Definitely. Leftover steak works great in this recipe. Just slice it thinly and reheat gently in a skillet before serving.
Q5: What’s the best way to store leftovers?
Keep the beef, salad, and sauce in separate containers. The salad will stay crisp for up to 2 days, and the beef and sauce can last up to 3 days in the fridge.
Q6: What can I use instead of feta?
Try crumbled goat cheese, shaved Parmesan, or even a sprinkle of toasted nuts if you prefer a dairy-free option.
Nutrition
(Approximate per serving, based on 4 servings)
Calories: 420–450 kcal
Protein: 32 g
Fat: 25 g
Carbohydrates: 12 g
Fiber: 2 g
Sugar: 5 g
Calcium: 20% DV
Iron: 25% DV
Sodium: 480 mg
Values can vary based on the type of beef, yogurt, and toppings used.
Conclusion
This Mediterranean Greek Beef Salad with Garlic Yogurt Sauce delivers all the best flavors of the Mediterranean in one fresh, protein-packed bowl. Juicy, herbed beef pairs perfectly with crisp veggies, creamy feta, and a tangy yogurt dressing that pulls everything together. It’s a simple yet elegant meal—light enough for lunch, satisfying enough for dinner, and endlessly customizable. Whether served warm or chilled, it’s the kind of dish that feels both healthy and indulgent at the same time.