Grilled Greek Summer Salad Recipe

Name: Grilled Greek Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1 clove garlic, minced or zested with a rasp grater; 1/2 cup olive oil; Salt and freshly cracked black pepper; 4 boneless, skinless chicken breasts; Vegetable oil, for oiling grill grates; 2 hearts romaine lettuce, halved; Vegetable oil, for oiling romaine; Salt and freshly cracked black pepper; 2 cups grape tomatoes, halved; 1 cup feta crumbles; 1 cup kalamata olives, pitted and chopped; 1 English cucumber, diced; 1/2 red onion, thinly sliced; Sea salt

Servings: persons

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested with a rasp grater
1/2 cup olive oil
Salt and freshly cracked black pepper
4 boneless, skinless chicken breasts
Vegetable oil, for oiling grill grates
2 hearts romaine lettuce, halved
Vegetable oil, for oiling romaine
Salt and freshly cracked black pepper
2 cups grape tomatoes, halved
1 cup feta crumbles
1 cup kalamata olives, pitted and chopped
1 English cucumber, diced
1/2 red onion, thinly sliced
Sea salt

1
For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl.
2
Slowly stream in the olive oil while whisking.
3
Add salt and pepper to taste.
4
Measure out 1/2 cup of the dressing for marinating the chicken.
5
Set aside the remaining dressing for drizzling on the salad.
6
For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat.
7
Marinate the chicken, refrigerated, for 2 hours.
8
Preheat a grill to medium heat.
9
Oil the grill grates with vegetable oil.
10
Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side.
11
Let rest before slicing.
12
For the salad: Brush each romaine half with vegetable oil and season with salt and pepper.
13
Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
14
Place a seared romaine half on a serving plate.
15
Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine.
16
Repeat with the remaining ingredients.
17
Drizzle with the sweet Greek dressing.
18
Garnish with cracked black pepper and sea salt and serve.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, and more.

Yes, Grilled Greek Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Greek Summer Salad

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