Ingredients
Salad
- 1 romaine heart
- ½ English cucumber
- 2 cups cherry or grape tomatoes
- 1 small bell pepper (any color)
- ½ small red onion or 4 scallions
- ½ cup pitted kalamata olives or mixed Greek olives
- 1 cup feta cheese (about 6 ounces)
- 1 large cooked chicken breast (about ½ pound)
- ½ cup fresh herbs (mint, parsley, dill, and/or basil; optional)
Dressing
- 4 teaspoons red wine vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon garlic powder or 1 small fresh garlic clove, grated
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- Ground black pepper to taste
Instructions
- Chop ingredients: Finely chop all salad ingredients using a vegetable chopper or a knife into bite-sized pieces small enough to be eaten with a spoon or scooped with chips. Combine in a large bowl.
- Make dressing: Whisk together red wine vinegar, extra virgin olive oil, garlic powder (or grated fresh garlic), dried oregano, kosher salt, and black pepper until well combined.
- Combine and toss salad: Pour the dressing over the chopped salad ingredients. Toss thoroughly to evenly coat the salad with the dressing. Taste and adjust seasoning with more salt and pepper if needed.
- Serve or store: The salad is best served within a few hours of dressing. For make-ahead, keep salad and dressing separate and toss just before serving. Leftovers can be refrigerated for up to 2 days.
Notes
- Use fresh herbs like mint, parsley, dill, or basil to add a burst of freshness, though they are optional.
- Salad can be chopped to preferred size but smaller pieces make it easier to eat with chips or a spoon.
- Make ahead tip: Store dressing separately and mix in before serving to keep salad crisp.
- Leftovers last up to 2 days refrigerated but may lose some freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
