Ok, I’m sorry for the delay! We have been flooded with emails and messages asking for the Greek salad recipe that was pictured along with our Greek Chicken Souvlaki recipe where we chatted about My Big Fat Greek Wedding 2 which I am still just dying to see. And don’t worry, I’ll photograph and post the roasted potato fries and Tzatziki for dipping too.
Greek salad is actually something that’s been happening in our house for years but I had no idea it was considered a Greek salad. I thought we were just throwing yummy produce in a bowl and occasionally we would add feta for a little cheesy awesomeness. As we were preparing for our chicken souvlaki post I started noticing Greek salads popping up all over pinterest (are you following us? I’ve been pinning way too much house inspiration lately) and realized I make the exact same thing.
So here it is in all of its glory, feta, tomatoes, cucumbers, and olives. Well, and some thin slices of red onions. It’s fresh, it’s fast and I’m sorry to say but it’s best eaten the same day. Everything gets a little too soggy in my humble opinion.
Does Greek Salad Use Lettuce?
Greek salad usually has cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta, but no lettuce or any other leafy greens.
What is Feta Cheese?
Feta cheese is a white cheese from Greece.
It is made from sheep’s milk or a mixture of goat and sheep’s milk.
- 1 Teaspoon dried oregano
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon salt
- 3 skinless boneless chicken breast, cut into 1-inch cubes
- 1 Tablespoon Lemon Juice plus 2 Ts for dressing
- 1 cup Low Fat Greek Yogurt
- 2 Teaspoon Honey
- 1 Teaspoon tahini sesame-seed paste
- 1 Teaspoon minced garlic
- 3/4 Head romaine lettuce chopped
- 3/4 English cucumber peeled and chopped
- 1 cup roma tomatoes chopped
- 1/2 Small can Olives sliced
- 1/4 cup crumbled feta cheese