Athenian Salad Recipe
The classic Greek Salad topped with an 8 oz. grilled chicken souvlaki.
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Ingredients
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Salad
Chicken Souvlaki
Dressing
Method
Chicken Souvlaki
- 1
Prep and marinate
If using wooden skewers, soak them in cold water for 20–30 minutes. Place the cubed chicken in a bowl. Add 2 tbsp olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 3/4 tsp salt and 1/4 tsp black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- 2
Assemble skewers
Thread the marinated chicken cubes onto skewers, leaving a little space between pieces for even cooking. Discard excess marinade or reserve a tablespoon for brushing while cooking (do not reuse leftover marinade that contacted raw chicken).
- 3
Grill
Preheat a grill or grill pan to medium-high (400–450°F / 200–230°C). Oil the grates or pan lightly. Grill skewers 4–5 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and chicken is nicely charred at edges. Remove from heat and rest 5 minutes. Transfer to a cutting board and slice each skewer's chicken into bite-sized pieces if desired. The finished amount should be about 8 oz cooked chicken per serving.
Dressing
- 4
Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1/2 minced garlic clove, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning. Keep at room temperature.
Salad Assembly
- 5
In a large bowl or platter, combine 2 cups tomato wedges, 1 cup sliced cucumber, 1/2 cup thinly sliced red onion, 1/2 cup sliced green bell pepper and 1/2 cup pitted Kalamata olives. Toss gently to mix.
- 6
Drizzle the prepared dressing evenly over the vegetables and toss once to coat. Sprinkle 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper over the salad; toss gently again.
- 7
Arrange the salad on a serving platter or keep in the bowl. Place the hot or warm grilled chicken souvlaki pieces (approximately 8 oz) on top of the salad or to the side. Crumble or place the 4 oz block of feta on top in chunks. Sprinkle 1 tsp dried oregano over the assembled salad and finish with a light drizzle of extra-virgin olive oil if desired.
- 8