I Could Eat A Greek Salad Everyday
- Emma Whatley
- Sep 4, 2023
- 2 min read
This is my favorite salad of all time! I always order a Greek salad out if I’m craving salad because I love olives and feta. I prefer the salad without chicken but you can also add grilled chicken for protein.
Salad: I use romaine lettuce, iceberg, kale, or really whatever lettuce you like. Cut 1/2 inch rows of lettuce and add to a salad spinner to wash. Once washed and spun, add salad to two big salad bowls. We're cutting everything into half-inch chunks, it doesn't have to be perfect. Cut the cucumber, red onion, red bell pepper, green bell pepper, avocado and half the cherry tomatoes. Evenly add lettuce to both bowls and I like to segment all toppings out because it looks pretty. Add feta and castelvetrano olives to top it off. Serve with pita bread.
Chicken: Heat up the pan at medium heat and add a little bit of oil. Once hot, add raw chicken tenders and sprinkle with salt, pepper, oregano, garlic powder, onion powder and paprika. Wait until you see the bottoms brown a bit and then flip them. Once flipped sprinkle the same spices on the cooked side. Don't go crazy with the spices, the salad has a bunch of other flavors so the chicken will taste good however you spice it. Once both sides are browned, you can remove them from the pan and place them on a cutting board to cool down. Cut up into 1/2-inch chunks and add to the salad.
Salad Dressing: My go-to Greek salad dressing! You'll add 1/4 cup olive oil, 3 tbsp red wine vinegar, 1 garlic clove, 1/2 tsp oregano, 1/4 tsp Dijon mustard, 1/4 tsp sea salt, and 1/4 tsp black pepper to a jar and shake it up before serving.
Ingredients:
-romaine lettuce
-cherry tomatoes
-cucumbers
-Kalamata olives
-feta cheese
-red pepper
-green pepper
-avocado
-red onion
-castelvetrano olives
-pita bread
Dressing:
-1/4 cup olive oil
-3 tbsp red wine vinegar
-1 garlic clove
-1/2 tsp oregano
-1/4 tsp Dijon mustard
-1/4 tsp sea salt
-1/4 tsp black pepper
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