Greek salad and homemade Vinaigrette

Switching gears from the norm Italian and making Greek tonight! Since our weather here has been feeling like summer, I decided to make a fresh salad for dinner.

Salad serves 4 or 2 hungry people.

Greek Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • 1/2 cup fresh squeezed lemon juice
  • 2 cloves minced garlic
  • 1 1/2 tsp oregano
  • pinch of S & P
  • pinch of sugar
  • 1/4 cup crumbled feta

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Combine vinegar, lemon, garlic, oregano and S & P in a bowl. With a whisk, slowly stream in olive oil and whisk into the mixture. You will see it thicken up a bit.  Crumble up feta cheese and whisk into vinaigrette mashing any big chunks. Then add a pinch of sugar to lessen the acidic level.

*Vinaigrette adapted from here. I added a few things to it.

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Store in a jar with a lid and shake up really well before each use.

This dressing is great for salads and marinades

Greek Salad

  • Romaine lettuce (10 oz. bag)
  • Feta cheese
  • kalamata olives
  • Persian cucumbers
  • 2 breast of chicken (boneless skinless)
  • Italian salad dressing for marinade
  • pita bread


Marinade the chicken the day before in Italian dressing or in the vinaigrette if you made it ahead of time.

Cook the chicken in a frying pan. Get your salad ready by putting the lettuce in a bowl, dicing up cucumbers, cutting olives in half and crumble up cheese. When chicken is done, put in fridge to cool and add to salad. Put salad inside a pita pocket or enjoy alone.

Hope you enjoyed this recipe! Thanks for reading 🙂



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