Olive Oil & Herb Turkey Steaks with Mediterranean Salsa Topping



  • Great American Turkey Co. Olive Oil & Herb Turkey Cutlets
  • 1 ½ teaspoons olive oil
  • 2 teaspoons Nakano Original Seasoned Rice Vinegar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup chopped grape tomatoes (I cut mine in half on the bias)
  • ½ cup chopped cucumbers
  • 12 pitted kalamata olives, cut in half
  • 1 tablespoon sliced or chopped fresh basil leaves
  • 1 thin slice red onion, chopped
  • 2 oz crumbled feta cheese


  • Cook turkey to 165 degrees F, flipping as needed
  • For the topping, combine the olive oil, rice vinegar, garlic powder, onion powder, dried basil, dried oregano, salt and black pepper and stir together until well combined
  • Add the tomatoes, cucumbers, olives, fresh basil, red onion and feta cheese and stir until well coated
  • When the turkey is finished cooking, divide the topping evenly over the cutlets and serve.