This Everyday Greek Salad consists of chopped tender baby lettuces, sliced cucumber, red onion, cherry tomato halves, sweet pickled beets, chickpeas and greek olives. All of this is then topped with tender juicy chicken, lots of crumbled feta and homemade greek dressing! This recipe (generously) serves 1 but can easily be adjusted to serve more or less.
Ever love food-something so much that you can eat every single day?
This greek salad is that for me.
I make sure my kitchen is never without a single ingredient at any given time because it’s my favorite lunch to make in advance and eat throughout the week. I’ve even had it for lunch and dinner before. I literally crave this salad. Although just your everyday kind of greek salad, it’s also so much more than that. Fresh, flavorful and has a boatload of toppings which is exactly how I love my salads.
To say I’m obsessed is an understatement.
To Make My Everyday Greek Salad Recipe You Will Need:
- Tender baby lettuces – like baby romaine and mixed blend of baby lettuces. I love Revolution Farms! (not sponsored – I just love to support Michigan companies!)
- cucumber – Adds cool, crisp and refreshing flavor.
- red onion – Consider soaking onions in ice water to remove a lot of the bite. You still get onion flavor but it mellows out considerably.
- cherry tomatoes – I like to use a mixture of red and yellow.
- chickpeas – For additional protein and fiber!
- greek olives – Pitted or not, greek olives add distinct briny flavor.
- sweet pickled beets – Adds delicious sweet and sour flavor. I adore the Safie brand! (not sponsored – I just love to support Michigan companies!).
- cooked chicken breast – Or try cooked shrimp or salmon!
- crumbled feta cheese – Freshly crumbled is best as it’s not coated in anti-caking ingredients.
- croutons – I make my own greek pita croutons, but any (homemade or store-bought) croutons will work just fine.
Make The Chicken:
In summer months I make this incredible grilled chicken recipe and in the colder months, I use this air fryer chicken breast recipe. They both take roughly the same amount of time and are equally delicious!
Make The Pita Croutons:
Preheat your oven to 400° and lightly spray a medium rimmed baking sheet with avocado oil spray (or other oil recommended for high-heat cooking). Cut 1/2 a pocketless pita (I used whole wheat) to bite-size pieces and evenly arrange them onto the prepared pan. Spray again with oil and season with salt. Bake on the middle rack of your preheated oven for 6 to 8 minutes or until the crisp and the edges golden. Remove and set aside to cool.
NOTE: I usually make more than this for a weeks worth of use, however for nutrition information, I’ve kept it at 1 serving.
Make The Greek Dressing:
It’s as simple as grabbing a jar, measuring and adding in 6 ingredients and whisking or shaking until combined. I’ve included the recipe printable at the bottom of this post.
Build The Salad:
Once all ingredients are prepped, build your salad! Start with a deep and wide bowl and add chopped baby greens, cucumber, red onion, cherry tomato halves, chickpeas, sliced pickled beets, greek olives, toasted pita croutons, chopped cooked chicken and crumbled feta.
I also like to season my salad with extra freshly ground black pepper.
Drizzle with 2 tablespoons of the best greek dressing that ever existed.
That’s it! Grab a fork, dig in and enjoy!
Everyday Greek Salad
FOR THE PITA CROUTONS:
- avocado spray, or extra light olive oil spray
- ½ pita, cut into bite-size pieces
- kosher salt
FOR THE SALAD:
- 2 cups baby lettuces, coarsely chopped
- 1/4 cup cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chickpeas
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sweet pickled beets, thinly sliced
- 6 greek olives
- 4 ounces chicken breast, chopped
- 2 tablespoons crumbled feta cheese
- 2 tablespoons greek salad dressing
- freshly ground black pepper, to taste
MAKE THE PITA CROUTONS:
- Preheat your oven to 400° and spray a medium rimmed baking sheet with olive oil or extra light olive oil spray.
- Cut pita into bite-size pieces and arrange in a single layer on the prepared pan. Lightly spray the pita pieces and season with salt.
- Bake for 6 to 8 minutes or until crisp and the edges golden brown.
MAKE THE SALAD:
- Start with a deep and wide bowl and add chopped baby greens, cucumber, red onion, cherry tomato halves, chickpeas, sliced pickled beets, greek olives, toasted pita croutons, chopped cooked chicken and crumbled feta.I also like to season my salad with extra freshly ground black pepper.
- Drizzle with dressing and enjoy!
My Grandma's Homemade Greek Dressing Recipe
- 1 clove garlic, grated or squeezed through a garlic press
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano, rubbed in palm to crush
- 1/4 cup freshly squeezed lemon juice, strained of seeds and pulp (about 1½ small lemons)
- 1/2 cup good quality olive oil
- In a glass jar (or container with a tight fitting lid) add grated garlic, salt and pepper.
- Measure and add oregano to your palm of your hand. Rub it between your fingers until finely crushed.
- Add that to a glass jar (or container with a tight fitting lid) along with the grated fresh garlic, salt and black pepper.
- Pour in the (strained) freshly squeezed lemon juice and the olive oil.
- Shake or whisk well to combine.
- You will need to shake or whisk in-between each use.
What is the Best Way To Store Greek Dressing?Store dressing in a glass jar or container that has a tight fitting lid. Keep refrigerated in-between use. This dressing will eventually solidify when refrigerated. When this happens, set it out 30 minutes prior to using or hold the bottom of the jar under running warm water or place the jar in a bowl with warm water for a few minutes.
How Long Will Homemade Greek Dressing Last?If stored properly, this dressing will last up to 4 days.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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