As promised… the greek salad recipe that accompanied last week’s amazing greek chicken. This recipe is easy, healthy and incredibly fresh! My roommate Lin and I ate the salad on a bed of lettuce to make it more salad-esque. The choice is up to you!
Original recipe: myrecipes.com
- 2 cucumbers, cut into 1/2-inch cubes
- 2 large tomatoes, cored and cut into 1/2-inch cubes
- 1 medium red onion, chopped, then rinsed and drained
- 1 1/3 cups coarsely chopped parsley
- 1 1/3 cups drained pitted kalamata olives
- 1/2 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1 1/2 teaspoons dried oregano
- 1 pound feta cheese
- Salt and fresh-ground pepper, to taste
- In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
- In a small bowl, mix olive oil, lemon juice, and oregano.
- Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing.
I am back from my world travels visiting our favorite blogger Megan and I’m still riding high off the delicious food we ate in Turkey and Greece. Grilled meat, fresh vegetables, gyros for days. Amazingness. I decided to travel back to Greece through my kitchen and it was a major success. While nothing is the exact same, my Greek feast was ridiculously close.
Original recipe: Nigella
**I halved the recipe
- 3 chicken breast, skinless
- 1 lemon, juiced
- 1.5 fl oz olive oil
- 9 oz greek yogurt
- 3 green onions, chopped
- 1/2 green chile, fresh
- 1 clove garlic
- 1/4 cucumber, peeled and cut into cubes
- 1.5 tablespoon(s) coriander, chopped
- 1.5 tablespoon(s) mint, chopped
- Clean chicken, cut into smaller pieces if desired. Put them into a freezer bag, or dish, with the lemon juice and oil, and season with salt and pepper. Make yogurt mixture as chicken marinades.
- Place yogurt into a medium mixing bowl.
- Add chopped green onion and chili.
- Peel and mince the garlic into the yogurt and also add the peeled cubed cucumber and most of the freshly chopped coriander and mint.
- Mix all these ingredients together, and taste for seasoning; add salt as needed.
- Pour 2 tablespoons of olive oil into a large pan to heat up.
- Take the chicken out of the marinade and fry for 3-5 minutes a side or until golden outside in parts, and wholly cooked through. At the last-minute, tip in about half of the lemony marinade to add sharpness and gloss.
- Serve chicken with yogurt mixture.
Stay tuned next week for a TO-DIE-FOR Greek Salad recipe that accompanied the chicken!