It’s Friday night, I’m snuggled on the couch, sandwiched between two big labs who both smell like moldy cheese; I have a glass of wine in one hand, some jelly beans in other….is there anything better? I don’t think so…I would say food, because I love food more than anything…but more than my face pressed up against my dog who smells like serious butt? That’s debatable.
However, this salad may win that argument. Sometimes all I want is just a big bowl of fresh veggies and nothing else; it feeds my appetite. This salad is incredibly simple, and the lemon oregano vinaigrette paired with the kalamata olives and feta cheese; the combination is divine.
I paired my salad with some pita bread and homemade hummus. There’s a restaurant in my hometown that has the most amazing greek salad, and they always topped it with fresh garlic bread and hummus, I couldn’t get enough. This salad was created in it’s image.
To the greek salad, I kept it pretty traditional, adding kalamata olives, tomatoes, cucumber, red onion, and feta cheese. I think it’s the salty and earthy flavors of the feta cheese and olives that really make this salad shine. I topped it with a very simple, homemade lemon oregano vinaigrette.
- 1 lb chicken breast
- 1 head green lettuce, chopped coarsely
- 1 large tomato, diced
- 1/2 cup kalamata olives
- 1 small cucumber, halved, sliced
- 1/2 red onion, sliced thinly
- 1/2 cup feta cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 small lemon, juiced
- 1 tsp oregano
- salt & pepper
- pita bread *optional
- hummus *optional
Preheat oven to 425
Cook chicken for 20-25 minutes
In a bowl, whisk together oil, vinegar, mustard, lemon, oregano, salt & pepper, set aside
Assemble salad with veggies, olive, cheese, chicken, and dressing