Salmon:
4 (5- to 6-ounces each) skinless salmon fillets
4 (5- to 6-ounces each) skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon garlic-infused extra-virgin olive oil
1 teaspoon dried oregano
Olive oil, for brushing grill
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head romaine lettuce, torn into pieces
12 ounces assorted heirloom tomatoes (about 4 small), cut into wedges
1 English cucumber, halved lengthwise, sliced crosswise
1/2 cup pitted Kalamata olives
1/2 small red onion, very thinly sliced
4 ounces feta cheese
1 tablespoon chopped fresh flat-leaf parsley, divided
The vinaigrette can be made 1 day ahead, stored airtight at room temperature; rewhisk before using. For a chilled grilled salmon salad, the salmon can be grilled 4 hours ahead, cooled, covered, and refrigerated.
Prepare the grill for medium-high heat.
Sprinkle the salmon with salt and pepper. Rub the garlic oil and dried oregano over the salmon to coat well. Once the grill is smoking hot, brush the grill rack with olive oil and immediately place the salmon at the 2-o’clock position on the grill. Cook for 4 minutes without lifting or turning the salmon. This will help give the salmon a good sear of nice grill marks and make it easier to move.
Starting at the corner of the salmon nearest to you, slide a long metal spatula under the salmon, turn it over, and cook until the salmon is mostly opaque, with a rosy center when pierced in the thickest part.
In a large bowl, place the vinegar. Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.
In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
Divide salad among 4 plates. Crumble feta cheese over salads. Top each salad with a grilled salmon fillet. Sprinkle with parsley. Drizzle some of remaining vinaigrette over salmon and serve immediately.