Oooh this is a good one – Mediterranean Ribeye Salad – it’s divine I tell you.
Mediterranean Ribeye Salad is a combination of spinach, tomatoes, cucumber, roasted sweet peppers, red onions, caper berries, feta cheese, and of course, slices of ribeye steak. A balsamic-based vinaigrette adds further flavor. This salad is so delicious.
I really enjoy a good cut of meat and ribeye is right up there on my top three cuts of meat. Granted, there are leaner cuts of steak that work nicely in a salad, but let’s face it ribeye is full of flavor. Moreover, cooking ribeye on a high heat will melt the fat and the result is a juicy steak nicely seared.
For this recipe, I cooked the ribeye steak in a cast-iron skillet, which is the best way to cook ribeye on the stove. To serve as part of a salad do not cook beyond medium temperature.
Mediterranean Ribeye Salad is great for dinner, lunch or brunch, but remember don’t cook beyond medium. Ribeye cooked at a higher temperature will become dense and will therefore require serious mastication. You want the ribeye to melt in your mouth and blend with the other salad ingredients.
Mediterranean Ribeye Salad is a hearty salad, so it won’t leave you wanting more. It’s low on the preparation scale too, and if you like you can serve the peppers raw instead of roasted to skip a step in the recipe.