Pat the salmon dry with a paper towel and season with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the salmon to the pan and press down making sure the fillets have full contact with the pan. Let them cook 3-4 minutes without disturbing until they get a golden brown crust. Flip them over and cook for 2-3 minutes or until desired doneness. Salmon should flake easily with a fork. Remove from the pan and squeeze lemon over the top.
While the salmon is cooking, prepare the Greek vinaigrette. Whisk together all the vinaigrette ingredients in a small bowl and set aside.
In a medium bowl, add the tomatoes, cucumbers, and red onion. Drizzle the vinaigrette over the veggies and toss to coat. Gently stir in the feta.
To assemble the salad: Place a handful of lettuce on each plate and top with the Greek veggies tossed in the vinaigrette. Place your salmon on top. Add a squeeze of lemon and enjoy. Salmon can be eat warm, room temperature, or cold depending on your preference.
English cucumbers are known for their thin skin and small seeds which make them great for salads. No need to even peel them but you can if preferred. Regular cucumbers can be substituted. These are also known as hothouse cucumbers or seedless cucumbers.
Feta: The best feta cheese is bought in a brick and is stored in water or brine. This kind of feta is more flavorful and moist than the prepackaged, precrumbled feta which tends to be dry.