Dinner

Lamb Salad with Feta, Semi-Dried Tomatoes, and Balsamic Dressing Recipe

Name: Lamb Salad with Feta, Semi-Dried Tomatoes, and Balsamic Dressing Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-size chunks; 140 g (5 oz) baby salad leaves; ½ large red onion, peeled and sliced thinly; 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil, drained; 100 g (½ cup) feta cheese, crumbled; 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper; 3 tbsp vegetable oil; 4 tbsp good quality balsamic vinegar; 3 tbsp olive oil; large pinch salt and pepper

Bylina moretti February 18, 2026February 18, 2026

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Introduction

This lamb salad is a quick and flavorful way to transform leftover roast lamb into a vibrant meal. Combining tender lamb with fresh salad leaves, tangy feta, and a zesty balsamic dressing, it’s perfect for a light lunch or dinner in just 15 minutes.

A fresh salad served in a white bowl placed on a white marbled surface shows green spinach leaves forming the base layer. On top, there are light brown grilled steak pieces scattered evenly, with a slightly charred texture. Bright red roasted cherry tomatoes add color contrast, along with thin slices of purple-red onions mixed throughout. White crumbles of soft cheese are sprinkled on top, providing a creamy texture against the other ingredients. The overall look is vibrant and colorful with visible layers of greens, meats, vegetables, and cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp vegetable oil
400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-size chunks
2 tbsp cornflour (cornstarch mixed with a pinch of salt and pepper)
140 g (5 oz) baby salad leaves
150 g (5.5 oz) pot of semi-dried tomatoes in olive oil – drained
½ large red onion, peeled and sliced thinly
100 g (½ cup) feta cheese, crumbled
4 tbsp good quality balsamic vinegar
3 tbsp olive oil
Large pinch of salt and pepper

Instructions

Step 1: Coat the lamb pieces evenly in cornflour mixed with salt and pepper.
Step 2: Heat the vegetable oil in a pan over medium heat and cook the lamb until it is crisp on the edges.
Step 3: In a large bowl, combine the baby salad leaves, thinly sliced red onion, and drained semi-dried tomatoes.
Step 4: Crumble the feta cheese over the salad mixture.
Step 5: Whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
Step 6: Toss the warm lamb into the salad bowl.
Step 7: Drizzle the dressing over everything and mix gently to combine.
Step 8: Serve immediately while the lamb is still warm for the best flavor.

Tips & Variations

Mix the drained olive oil from the semi-dried tomatoes with the balsamic vinegar to enrich the salad dressing.
For added texture, sprinkle toasted pine nuts or walnuts over the salad before serving.
If you don’t have roast lamb, grilled lamb or even steak strips work well as a substitute.

Storage

Best enjoyed fresh, this salad can be stored in an airtight container in the refrigerator for up to 1 day. Keep the salad leaves and warm lamb separate, and toss together just before serving to avoid soggy greens. Reheat the lamb gently in a pan or microwave before adding to the salad.

How to Serve

A white bowl filled with a fresh salad showing three main layers: the bottom layer contains bright green spinach leaves forming a leafy base, the middle layer has grilled brown pieces of steak and slices of purple red onion scattered evenly, and the top layer is made up of small white crumbles of cheese and roasted red cherry tomatoes, some slightly charred, adding color contrast. The salad looks fresh and colorful, arranged casually but clearly showing each ingredient. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of semi-dried?

Yes, fresh cherry or grape tomatoes can be used, but semi-dried tomatoes add a richer, more intense flavor and soften the salad’s texture.

Is this salad suitable for meal prep?

It can be prepared in parts ahead of time, but for the best taste and texture, add the warm lamb to the salad just before eating and dress it last minute.