Jul 14 2026
Restaurants›The Windmill & Bar 51›Bar 51 Salad Recipe

Bar 51 Salad Recipe

Inspired by The Windmill & Bar 51
Time40m
Serves2

grilled salmon over a bed of mixed greens, green chickpeas, cucumbers, red onions, herb marinated tomatoes, kalamata olives, feta cheese & balsamic vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

Grilled Salmon

Balsamic Vinaigrette

Method

Preparing the Grilled Salmon

  1. 1

    Marinate the Salmon

    In a bowl, mix olive oil, salt, black pepper, and lemon juice. Add the salmon fillets and coat well. Let marinate for 15-20 minutes.

  2. 2

    Grill the Salmon

    Preheat the grill to medium-high heat. Place the marinated salmon on the grill, cooking for 4-5 minutes on each side or until cooked through and flaky. Remove from the grill and set aside.

Preparing the Salad

  1. 3

    Prepare the Salad Ingredients

    In a large salad bowl, combine mixed greens, chopped cucumbers, sliced red onion, green chickpeas, and herb marinated tomatoes. Toss gently.

  2. 4

    Add Olives and Feta

    Add Kalamata olives and crumbled feta cheese to the salad mixture. Toss again to distribute evenly.

Making the Balsamic Vinaigrette

  1. 5

    Combine Ingredients

    In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.

Assembling the Salad

  1. 6

    Plate the Salad

    Divide the salad among serving plates. Top each with a grilled salmon fillet.

  2. 7

    Dress the Salad

    Drizzle the balsamic vinaigrette over the salad just before serving. Toss lightly if desired.

More from The Windmill & Bar 51