Greek Salad

We had a dinner party recently, and sometimes I like to plan them around a specific theme. For this dinner with dear friends, I wanted to take them to Greece. We made a grilled Greek chicken recipe that my husband and I used to make all the time after our visits to Santorini. You take a whole chicken and, under the skin, stuff slices of tomatoes covered with dried oregano, sliced onions, and thin slices of feta cheese.

Grill it with a lemon-based sauce and voila, you’re in Greece. They do this all over Santorini, on the streets, outside of small restaurants, and everything is so fresh and good.

Serve it with a simple Greek tomato and cucumber salad and you are set. Try it—it’s delicious!

Greek Salad Recipe

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Ingredients

2–3 Large tomatoes, preferably heirloom, cut in large chunks
1/2 of a large red onion, cut in 1/2" chunks
1 1/2 hothouse cucumbers, peeled, halved lengthwise and cut in 1/2
1/2 cup of Kalamata black olives, pitted, cut in half
Greek feta cheese, crumbled in large pieces
Extra virgin olive oil
Red wine vinegar
Salt
Fresh ground pepper
Chopped fresh oregano leaves

Directions


Place tomatoes, red onion, cucumbers, olives, and feta cheese in a large bowl.

Drizzle with the best olive oil you have and a few splashes of red wine vinegar.

Sprinkle with a little salt (the feta will be salty, so not too much), fresh pepper, and two-thirds of your chopped oregano leaves.

Toss lightly to combine.

Garnish the top with more oregano leaves and serve with LOVE!