Greek Salad

You know what’s sexy? A huge block of feta acting as the majority stakeholder of a salad. Greek salads are the runway to feta, so they’re up there on my list of favorite things. I always crave them, especially when the weather gets a little warmer and the grill gets warmed up.


  • 1 package chicken breast (~1.5lb)
  • 2 red bell peppers
  • 1 red onion
  • 2 tomatoes
  • 1 lemon
  • feta cheese
  • pine nuts
  • dressing / marinade: 
    • 1/2 cup olive oil
    • 1/4 cup red wine vinegar
    • juice of 1 lemon
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp dried rosemary
    • 1 tsp dried thyme
    • 1/2 tsp garlic powder
    • salt and pepper


  1. Prepare the marinade by mixing all together in a bowl. Divide in two.
  2. Use half as a marinade and cover with chicken for 2 hours (refrigerated).
  3. Save the other half as salad dressing. Add 1-2 tsp of honey and combine well.
  4. Grill red bell peppers, red onion, tomatoes, and lemons on grill and skewers.
  5. Prepare salads with pine nuts, feta cheese, vegetables, and chicken skewers.
  6. Top with leftover dressing.

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