Tangy Beef and Tomato Salad
Tangy Beef and Tomato Salad
Ingredients
For the Tangy Beef
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 romaine lettuce, head, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, medium, diced
- 1 red bell pepper, medium, diced
- 1/2 cup feta cheese, crumbled
For the Tangy Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced yellow onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7-9 minutes.
⏱️ 9 min
- 2
Drain any excess fat from the skillet. Stir in the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1 minute until fragrant. Remove from heat and set aside.
⏱️ 2 min
- 3
While the beef cooks, prepare the tangy vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min
- 4
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, diced red bell pepper, and crumbled feta cheese.
⏱️ 4 min
- 5
Add the warm seasoned ground beef mixture to the salad bowl with the vegetables and feta.
⏱️ 1 min
- 6
Pour the tangy vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tangy Beef and Tomato Salad
Ingredients
For the Tangy Beef
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 romaine lettuce, head, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, medium, diced
- 1 red bell pepper, medium, diced
- 1/2 cup feta cheese, crumbled
For the Tangy Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced yellow onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7-9 minutes.
⏱️ 9 min - 2
Drain any excess fat from the skillet. Stir in the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1 minute until fragrant. Remove from heat and set aside.
⏱️ 2 min - 3
While the beef cooks, prepare the tangy vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min - 4
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, diced red bell pepper, and crumbled feta cheese.
⏱️ 4 min - 5
Add the warm seasoned ground beef mixture to the salad bowl with the vegetables and feta.
⏱️ 1 min - 6
Pour the tangy vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated. Serve immediately.
⏱️ 2 min