As I dream of going to Greece one day, I will just sit here and continue to explore the food culture in my own kitchen. There isn't much I enjoy more than a GREAT greek salad. I think I really hit it on the head with this one.
A great greek salad starts with the sauce. The dressing is where all the flavor comes from. It also has a process, and layering in the vegetables has a real purpose.
And to dress it with an extra creamy touch, thin my Garlic Tzatziki with a couple of tablespoons of white balsamic vinegar and a squeeze of lemon juice.
Preparing your Greek Salad
The dressing consists of lemon juice, red wine vinegar, olive oil, oregano, thyme, salt, and pepper. I also add in some greek seasoning, just to deepen the flavor. Click here to get my favorite greek seasoning.
The process is also important. I start by adding my red onion to the bottom of the bowl with my dressing ingredients. This takes the rawness off of them and gives them a slight pickle while I cut the rest of my ingredients.
I then add my bell peppers, tomato, and cucumber and then toss. You can stop here if you want a super classic greek salad. In Greece, if you order a greek salad this is what you can expect to get, no lettuce or extras, just fresh pure veggies in vinegar.
I enjoy the addition of feta cheese, Kalamata olives and pepperoncini peppers on a bed of lettuce. Top it with some greek chicken and you have a lunch or dinner salad that I would be happy with any day of the week!
In my recipe below I will share my version of a Greek Chicken Salad. Add the chicken or leave it off, serve it on lettuce or not, but this is one of my favorite things to enjoy on a hot day.
Greek Chicken
You want to season your chicken similarly to the way you season the greek salad. Salt, Pepper, Oregano, Greek Seasoning, Olive Oil, and Lemon Juice. Let it sit at least 30 minutes, up to overnight for a more authentic chicken souvlaki.
Grill the chicken and then it is ready to top your salad with.
If you are looking for more greek inspiration, check out Sarah's Cheesy Spanakopita Bites over at Salt Jar. Or my friend Lori's Tomato Jam at Josie + Nina.
The dressing forms naturally as you marinate the veggies. Just be sure to get a nice big scoop of veggies from the bottom. It's everything you need!
Greek Chicken
This chicken is great on top of a salad or to make greek tacos with.
Ingredients
- 4, 6 oz Chicken Breasts
- 1 tablespoon Oregano
- 2 teaspoons Greek Seasoning
- 1 ea Lemon, zest and juice
- 1 teaspoon Kosher Salt
- ¼ teaspoon Fresh Cracked Black Pepper
Instructions
- Mix the oregano, greek seasoning, lemon zest and juice, salt and pepper in a bowl or a zip-top bag.
- Add chicken and let marinate for at least 30 minutes, up to overnight.
- When ready to cook heat your grill or grill pan to medium-high heat. Cook chicken for about 6 minutes on each side, until a thermometer reads 165 degrees.
- Let rest 10 minutes so that the juices will redistribute and the chicken will stay moist.
- Slice or dice and serve as desired.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Greek Salad
This is a salad I pull out any time of year, but it is especially great on a hot summer day.
Ingredients
- 1 Red Onion, medium
- 2 English Cucumber
- 6-8 Tomatoes, on the vine
- 2 Bell Peppers, green is traditional
- 2 Lemons, juiced
- ⅓ cup Red Wine Vinegar
- 1 tablespoon Oregano
- 2-3 teaspoon Greek Seasoning
- 1-2 teaspoons Kosher Salt
- ½ teaspoon Fresh Cracked Black Pepper
- 2 heads Romaine Lettuce, optional
Optional Toppings
- Feta Cheese
- Kalamata Olives
- Pepperoncini Peppers
Instructions
- First dice the red onion, then squeeze the lemon juice over and add the red wine vinegar in a large bowl. This will begin a quick pickle on the onion and remove the raw flavor from them.
- Slice the cucumber in half lengthwise and then into half-moons.
- For the tomatoes, remove the center stem and wedge them into 8th and cut the wedges in half.
- Remove the outer edges of your bell peppers and then slice into strips.
- Add all ingredients except lettuce into the bowl and mix. Let sit for 20-30 minutes, stirring occasionally to marry all of the ingredients and flavors together.
- Serve over lettuce if desired.
- Add my greek chicken recipe to make it a meal.
Notes
The dressing forms naturally in the bottom of the veggie bowl, just be sure to get a nice big scoop from the bottom when you serve it. I usually end up saving what's left in a jar and keep it in the fridge. It's the best vinaigrette.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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