Turkey Salad with Feta
intro
Juicy seared turkey, briny crumbled feta, crisp summer veggies, and bright lemon-oregano dressing make a light, satisfying salad perfect for fast, fresh meals.
Ingredients
Steps
Season Turkey Tenderloin
Pat the 450g turkey tenderloin completely dry with a corner of the fixed oatmeal linen towel, then set it on the acacia wood cutting board. Rub the turkey’s surface with 1 tsp olive oil, then season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper, pressing the seasoning gently into the meat to help it adhere. Let the turkey rest 5 minutes at room temperature while you preheat the skillet.
Sear Turkey to Doneness
Heat 1 tsp olive oil in the matte charcoal non-stick skillet over medium heat until the oil shimmers (approximately 2 minutes). Add the seasoned turkey tenderloin to the pan, searing for 4 minutes on the first side until a deep golden brown crust forms. Flip the turkey with the sage green silicone spatula, then cook 5-6 minutes on the second side, until the internal temperature reaches 74°C/165°F when checked with the instant-read thermometer. Remove the pan from heat, transfer the turkey back to the cutting board, and let it rest 10 minutes before slicing.
Chop Salad Vegetables
While the turkey rests, use the 8-inch chef knife on the acacia wood cutting board to halve the 200g cherry tomatoes, thinly slice the 200g English cucumber into 5mm half-moons, and strip and chop the 2 tbsp fresh oregano leaves, discarding any tough woody stems. Transfer each prepped vegetable to a separate small clear glass prep bowl to keep ingredients organized.
Whisk Lemon-Herb Dressing
In the medium brushed stainless steel mixing bowl, combine the remaining 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and 1 tbsp of the chopped oregano. Whisk continuously with the sage green silicone whisk for 30 seconds until the dressing is fully emulsified, with a pale cloudy golden appearance and no visible separated oil.
Slice Rested Turkey
Move the fully rested turkey tenderloin to a clean section of the acacia cutting board. Using the chef knife, slice the turkey against the grain into 1cm thick slices, holding the knife at a slight angle to create wider, more tender pieces. The interior of the turkey should be opaque white with no trace of pink, with clear, not pink, juices running from the slices.
Toss Greens and Veggies
Add the 150g mixed baby greens, halved cherry tomatoes, and sliced cucumber to the mixing bowl with the lemon-herb dressing. Toss gently with the brushed stainless steel salad tongs for 30 seconds until all greens are lightly coated in dressing, taking care not to squeeze or bruise the delicate baby leaves.
Plate Salad Base
Divide the dressed greens and vegetable mixture evenly between the 4 off-white matte ceramic dinner plates, mounding the salad slightly in the center of each plate to create gentle height, leaving a 2cm clear rim around the edge of each plate.
Top with Turkey and Feta
Fan 3-4 slices of the sliced turkey across the top of each salad mound, then crumble 30g of feta cheese evenly over the turkey and greens. Sprinkle the remaining 1 tbsp of chopped fresh oregano over the top, and tuck one fresh oregano sprig into the side of each salad for garnish. Drizzle any leftover dressing lightly over the turkey slices.
Tips
2.Crumble feta by hand right before topping the salad instead of using pre-crumbled store-bought feta: pre-crumbled feta is coated in potato starch or anti-caking agents that dull its briny, creamy flavor, and hand-crumbled pieces have a more appealing, rustic texture.
3.Wait to dress and toss the greens until right before serving: tender baby greens will wilt and turn soggy if left sitting in the acidic lemon dressing for more than 15 minutes, so save the dressing step for the very end if you are prepping ahead.
OMG this turkey salad is SO good! I had leftover roasted turkey from Sunday dinner and threw this together for lunch today, the feta adds the perfect salty kick. Didn't even need extra salt!
Wait, can I use leftover deli turkey instead of roasted? I don't have any leftover roasted turkey on hand but this looks too good to wait to make.
Made this for my kids' school potluck yesterday and every last bite was gone! Even my picky 7 year old asked for seconds when we got home. Total game changer for quick weeknight meals too.
10 minute cook time? Sign me up. I smoked a turkey last weekend and had a ton of leftovers, this was way better than the sad turkey sandwiches I was eating all week. The feta and lemon dressing combo is chef's kiss.
I swapped half the turkey for chickpeas to add a little extra fiber and it was amazing! Super filling, perfect for my work from home lunches.
How long does this keep in the fridge? I want to make a big batch on Sunday for my weekday lunches but don’t want it to get soggy.
Brought this to my neighborhood block party on Saturday and I got so many recipe requests! The tangy feta cuts through the richness of the turkey so well, I already have all the ingredients to make it again this weekend.
Wait, do I *have* to use feta? I’m a broke college student and I only have cheddar in my mini fridge right now, will that taste bad?
Added a handful of toasted pine nuts on top for a little crunch and oh my gosh, that was the best decision I’ve made all week. The nuttiness pairs so well with the lemon and feta.
I’ve been making turkey salad for 40 years and I never thought to add feta! Where has this recipe been all my life? My bridge club went crazy for it when I served it at our last meeting.
Wait this says easy difficulty but I burn toast on a regular basis, is this actually doable for someone with zero cooking skills? Asking for a friend (the friend is me).
This is the perfect post-workout meal! High protein from the turkey, not too heavy, the feta adds just enough flavor so it doesn’t taste like boring diet food. Already added this to my regular meal rotation.
My husband and I made this for our first date night in after our honeymoon and it was a total hit! We paired it with some crusty sourdough and a glass of white wine, felt like a fancy restaurant meal for half the cost.
Quick question — is this recipe gluten free as written? I have celiac so I have to be super careful about cross contamination and hidden gluten in dressings.
Added a little diced jalapeño for a tiny kick and wow, that took it to the next level. If you like a little heat, I cannot recommend that addition enough. So fresh, so flavorful, 10/10.
I used leftover Thanksgiving turkey (yes I still had some in the deep freezer, don’t judge) and it tasted incredible. This recipe is going to be my go-to every year after Thanksgiving instead of the same old turkey soup.
Packed this for my day hike last weekend and it was the perfect trail lunch! No soggy bread like sandwiches, light but filling, gave me enough energy to finish the last 2 miles of the trail without crashing.
Made this for my family’s dinner last night and even my teen who “hates salad” cleaned his plate! I added some diced avocado on top because we had some that was about to go bad, and it was chef’s kiss. Will definitely be making this again.
Is there a good substitute for the lemon juice? I’m allergic to citrus so I can’t have lemon, but this recipe looks so good I want to make it work.
This salad is so light and perfect for 90 degree Florida summer days! I don’t want anything heavy when it’s this hot out, and this hits the spot every single time. I’ve made it three times in the last two weeks.