Refreshing Greek Salad
A fresh and crunchy Greek salad with crisp vegetables, tangy feta, and olives, perfect for the hot summer months.
Servings 4 people
Ingredients
Greek Salad
- 1 large cucumber diced
- 1/2 red onion diced
- 1/2 cup Kalamata olives chopped
- 1 bunch dill chopped
- 1 bunch parsley chopped
- 1 red pepper chopped
- 2 Roma tomatoes chopped
- 1 cup cherry tomatoes halved
- 1 lemon juiced
- 1/2 cup feta crumbled
Lemon Chicken
- 2 chicken breasts butterflied
- 1/4 cup olive oil
- 1 tbsp olive juice
- 1 lemon juiced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili flakes
- 2 tbsp parsley chopped
Creamy Feta Dressing
- 1/2 cup feta crumbled
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon
- 1 garlic clove grated
- 1 tsp oregano
- Salt & pepper
Instructions
Greek Salad
- Dice the cucumber and red onion.
- Chop the Kalamata olives, dill, parsley, red pepper, Roma tomatoes, and halve the cherry tomatoes.
- Combine all the chopped ingredients in a large bowl.
- Squeeze the juice of one lemon over the salad and gently toss.
- Add crumbled feta and mix lightly.
Lemony Chicken
- Butterfly the chicken breasts to even thickness.
- In a bowl, whisk together olive oil, olive juice, lemon juice, salt, black pepper, oregano, garlic powder, onion powder, chili flakes, and chopped parsley.
- Marinate the chicken breasts in this mixture for at least 30 minutes.
- Grill or cook the chicken over medium heat until fully cooked and nicely charred.
- Slice the cooked chicken and set aside.
Creamy Feta Dressing
- In a bowl, combine crumbled feta, olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, salt, and pepper.
- Whisk until smooth and well blended.
Assemble and Serve
- Drizzle the creamy feta dressing over the prepared Greek salad and toss gently to coat.
- Serve the salad topped with slices of the lemony chicken.
- Garnish with extra parsley if desired.