Smoked Salmon Salad

I first had this at a great grocery store near New Holland, PA.  I was doing some contract work there at the time, and of course I can’t go anywhere without going into any good grocery store I can find!  I’ve never tried to measure what I put in, it just depends on how I feel at the time, and what I may substitute, so you’re really just getting a list of the ingredients.

This is a great appetizer.  I like to serve it in Boston lettuce leaves.  If you get smoked salmon that’s shelf stable, packaged in a box (it’s usually less expensive) – all you have to do is remove all the skin and gray meat, then squeeze lemon over the whole thing, and voila, you’re ready to rock and roll.

Smoked Salmon Salad


  • Smoked salmon, skin and gray meat removed, broken up into bite-size pieces
  • Sun dried tomatoes, chopped
  • Olives, sliced or chopped (use capers if you don't have olives)
  • Mild peppers, sliced (I used jarred sliced banana peppers sometimes)
  • Red and green peppers, chopped
  • Red onion, chopped
  • Provolone cheese, cut in small pieces
  • Granulated garlic powder
  • Lemon zest and juice
  • Extra virgin olive oil
  • Salt and pepper
  • Boston (Bibb or Butter) lettuce leaves


  1. Toss all ingredients together except for lettuce.
  2. Taste and adjust seasoning.
  3. For appetizers I like to serve a little in a lettuce leaf.