Save to Pinterest My neighbor Maria handed me a plate of this salad one summer afternoon, still sun-warm from her balcony table, and I understood immediately why Greeks don't need complicated cooking—just the freshest ingredients and respect for what they are. The chicken was impossibly tender, the feta melted slightly against the heat, and the whole thing sang with lemon and oregano. I've been chasing that exact plate ever since, and it turns out the secret is just letting each ingredient matter.
I made this for my sister on a random Tuesday when she was stressed about work, and watching her take that first bite and actually pause—actually slow down—reminded me that sometimes food's real job is to make people stop rushing. She's made it three times since then, which tells you something.
Ingredients
- Boneless, skinless chicken breasts (2): The foundation—don't skip marinating them, it's what keeps them tender and flavored all the way through.
- Extra virgin olive oil (6 tablespoons total): Use the good stuff here; it's half the flavor of the finished dish.
- Lemon juice (1 tablespoon) and red wine vinegar (1 tablespoon): The acid that wakes everything up—taste as you go and don't be shy.
- Fresh tomatoes (3 medium): Ripe is non-negotiable; underripe tomatoes will drag the whole salad down.
- Cucumber (1 large): Half-moons stay on your fork better than chunks, trust me on this.
- Red onion (1 small): Thinly sliced so it doesn't overpower, but thick enough that you get actual bites of it.
- Kalamata olives (¾ cup, pitted): The briny element that makes you go back for another bite.
- Feta cheese (¾ cup): Cubed rather than crumbled—it holds up better and you get real pockets of it in each forkful.
- Dried oregano (2 teaspoons total): The smell of this in the marinade is how you know you're doing it right.
- Fresh parsley (¼ cup): Optional but I never skip it; the brightness at the end makes all the difference.
- Garlic (1 clove, minced) and salt and pepper: The unglamorous foundation that holds everything together.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl, then add your chicken breasts and let them soak it all in for at least 15 minutes—longer if you have time, because this is where the magic starts. You're coating them in flavor before heat even touches them.
- Get the grill ready and cook:
- Heat your grill or grill pan to medium-high; you want it hot enough that the chicken gets those golden marks immediately. Cook for 6 to 7 minutes per side, watching for the juices to run clear, then let the meat rest for 5 minutes before slicing—this keeps it from drying out.
- Build the salad:
- In a large bowl, combine tomatoes, cucumber, red onion, olives, and feta cheese without dressing yet. The vegetables will start releasing their own liquid, and you want control over how much dressing goes in.
- Make and dress:
- Whisk together the dressing ingredients in a small bowl—the extra virgin oil, red wine vinegar, oregano, salt, and pepper—then pour it over everything and toss gently so nothing gets bruised. The whole point is that the vegetables stay intact and the feta stays in distinct pieces.
- Finish and serve:
- Top with the sliced chicken and scatter fresh parsley over the whole thing if you have it, then eat it immediately while the chicken is still warm and the vegetables are still crisp.
Save to Pinterest My daughter asked me one evening why this salad tastes like summer even when we make it in December, and I realized it's because every single ingredient is just itself—tomato tastes like tomato, olive tastes like olive, nothing's hiding behind fancy technique. That's the whole point of Greek food, and it's what makes you want to come back.
Why Fresh Ingredients Matter More Than You Think
This is the kind of recipe where you can't phone it in with grocery store tomatoes that taste like water or wilted parsley from the back of the fridge. The dressing is so simple—just three ingredients plus salt and pepper—that every element has to pull its weight. Shop the farmers market if you can, taste things before you buy them, and don't settle for anything that's already starting to go soft.
The Chicken Technique That Changes Everything
Most people either overcook chicken until it's dense and dry, or undercook it and spend the whole meal worried about food safety. The secret is starting with a good marinade—the oil and acid in the dressing actually help the meat stay moist—and then trusting that 6 to 7 minutes per side is enough. Use an instant-read thermometer if you're nervous; you want 165 degrees Fahrenheit and nothing more. The chicken will keep cooking slightly after you take it off the heat, so pull it a degree early if you can.
Serving Ideas and Small Moments
This is my go-to recipe when people are coming over on short notice because it looks impressive without being fussy, and it tastes even better the second time around—the flavors deepen as they sit together overnight. I serve it on a big platter with everything still separate so people can adjust the ratios to what they like, and I always have extra dressing on the side because some people like more acid than others and that's okay.
- Serve with warm pita bread on the side if someone wants to make it more of a meal.
- Leftover salad keeps for two days in the fridge, though the tomatoes will soften—eat the chicken and feta first if you're saving it.
- If you're feeding someone who doesn't eat chicken, grilled shrimp or crispy tofu takes about the same time and soaks up the marinade just as well.
Save to Pinterest This is the salad I make when I want to feel like I'm eating outside on a Greek island without leaving my kitchen. It's simple enough to make on a Tuesday, special enough to serve when people come over, and honestly delicious enough that you'll be thinking about it days later.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes to infuse it with lemon, olive oil, garlic, and oregano flavors before grilling.
- → What is the best way to grill the chicken?
Use a medium-high heat grill or grill pan and cook chicken breasts 6–7 minutes per side until juices run clear.
- → Can I substitute the chicken with other proteins?
Yes, grilled shrimp or tofu are excellent alternatives that maintain the dish’s fresh and light character.
- → What dressing ingredients enhance the salad’s flavor?
A simple vinaigrette made with extra virgin olive oil, red wine vinegar, oregano, salt, and pepper adds a bright, tangy finish.
- → Are there any recommended garnishes?
Fresh parsley adds color and a subtle herbal note, but capers or dill can also complement the flavors well.