Greek Salad


This Greek Salad is a staple in my weekly diet.  It is so light and fresh, it leaves you feeling satisfied but light.  Its full of nutrients and whole foods.  

Serves 4


  • 2-4 chicken breasts
  • 1 tbsp lemon juice
  • 1 tomato
  • 200 g cherry tomatoes
  • 1 beefsteak tomato
  • 1 red onion
  • 1 cucumber
  • 1 green pepper
  • 1-2 tbsp chopped dill
  • 1-2 tbsp chopped mint
  • 1/3 cup chopped pitted olives
  • Salt and pepper to taste
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 200 g feta cheese
  • 1 teaspoon dried oregano


  1. Preheat the oven to 425.  Place chicken breasts in a baking dish with a splash of lemon juice and a drizzle of oil.  Season with salt and pepper.  Cook chicken breasts for 30-40 minutes until the internal temperature is 170.  Let stand while you prepare the rest of the salad. 
  2. Chop all the tomatoes into different shapes and sizes and add to a medium sized bowl.  Thinly slice the onion and chop up the cucumber.  Add both to the bowl of tomatoes.  Deseed the green pepper and thinly slice.  Add to bowl. 
  3. Chop the herbs and add to the bowl.  Squeeze out the juice of the olives into the bowl and add them as well.  
  4. Take the feta out of its juice and blot with a paper towel.  Chop or crumble it and add it to the bowl.  
  5. Cube the chicken breasts and add them to the bowl.  
  6. Add a pinch of salt, the vinegar and olive oil.  Toss everything together and let stand for a few minutes to let the flavours mingle.  
  7. Garnish with more herbs and sprinkle dried oregano over the top. 
  8. Enjoy!


Adapted from Jamie Oliver