Pork Scallopini Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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Juice of 1 lemon

2 tablespoons red wine vinegar

1 small shallot, chopped

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 teaspoons chopped fresh rosemary

Kosher salt and freshly ground pepper

1 1/4 pounds pork scallopini

1 pint grape tomatoes, halved

5 radishes, thinly sliced

Vegetable oil, for the grill

4 pieces lavash or pita bread

8 ounces mixed salad greens (about 8 cups)

2 ounces gruyere cheese, thinly sliced


  1. Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.
  2. Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute.
  3. Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.

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