Pin it There's something about summer heat that makes you crave simplicity, and this Greek salad with grilled chicken arrived in my life during a particularly sweltering week when my refrigerator felt more appealing than my oven. A neighbor brought over a version of this at a potluck, and I watched people keep coming back for more long after the main courses disappeared. She shared her trick about letting the chicken rest before slicing, and that one detail changed everything for me.
I made this for my sister's book club gathering on a Wednesday evening when nobody wanted anything heavy, and someone asked for the recipe before they'd even finished eating. That's when I realized it wasn't about the ingredients being fancy—it was about how fresh everything stayed, how the dressing didn't wilt the vegetables, and how satisfying chicken made it substantial enough to be an actual meal.
Ingredients
- Boneless, skinless chicken breasts (2): Buy ones that are roughly the same thickness so they cook evenly; if they're thick, butterfly them gently to even out the size.
- Olive oil (2 tablespoons for chicken, 3 for dressing): Use extra virgin for the dressing where you taste it raw, but regular olive oil is fine for marinating the chicken.
- Lemon juice (1 tablespoon): Fresh lemon is non-negotiable here; bottled tastes flat by comparison.
- Dried oregano (1 teaspoon for chicken, 1 for dressing): This is your Mediterranean backbone—don't skip it or substitute with Italian seasoning.
- Garlic clove, minced (1): Mince it small and let it marinate with the chicken so it softens and perfumes the meat.
- Salt and black pepper: Taste as you go; the feta adds saltiness, so be gentle at first.
- Ripe tomatoes (3 medium): Wedges, not cubes—they look better and hold their juice better when cut this way.
- Cucumber (1 large): Cut into half-moons so they're sturdy enough not to get lost under the dressing.
- Red onion, thinly sliced (½ small): A small onion is key; too much and it overpowers everything else.
- Kalamata olives, pitted (¾ cup): Worth buying good ones—cheap olives taste briny in a way that ruins the balance.
- Feta cheese (¾ cup): Cut into cubes rather than crumbling; it stays firmer and looks more intentional.
- Fresh parsley (¼ cup, optional): A handful scattered on top at the end adds color and a subtle peppery note.
- Red wine vinegar (1 tablespoon): This sharpens the dressing without making it taste sour.
Instructions
- Make the marinade and prep the chicken:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Pat the chicken breasts dry with a paper towel, then lay them in the marinade and turn to coat both sides. Let them sit at room temperature for at least 15 minutes while you prep everything else—the chicken will cook faster this way and absorb more flavor.
- Get the grill hot and ready:
- Heat your grill or grill pan over medium-high heat until you can hold your hand above it for only 2 or 3 seconds. Brush the grates lightly with oil so the chicken doesn't stick.
- Grill the chicken until cooked through:
- Place the chicken on the hot grill and resist the urge to move it around—let it sit for 6 to 7 minutes to develop color and flavor. Flip once and grill the other side for another 6 to 7 minutes until the internal temperature hits 165°F or the juices run clear when you poke the thickest part.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes; this keeps all the juices inside instead of bleeding out onto your salad. Slice it against the grain into strips about ½-inch thick.
- Assemble the salad base:
- In a large bowl, combine tomatoes, cucumber, red onion, olives, and feta cheese. Use a gentle hand so you don't crush the tomatoes or break the cheese.
- Dress and toss:
- Whisk the dressing ingredients together in a small bowl—olive oil, red wine vinegar, oregano, salt, and pepper. Pour it over the salad and toss gently, being careful not to mash anything. If you're serving later, hold off on dressing until just before you eat.
- Top and serve:
- Arrange the warm chicken strips over the salad, scatter fresh parsley on top if you have it, and serve immediately. Have extra dressing on the side in case someone wants more tang.
Pin it There's a moment when warm grilled chicken meets cool, crisp vegetables and salty feta, and suddenly you understand why people in Mediterranean countries eat this way every day. It stopped being about diet or health for me and started being about the simple pleasure of food that tastes like itself.
Why This Works as a Main Course
Most salads feel like a side dish or a lighter-option compromise, but this one doesn't. The grilled chicken brings real substance and protein, the olive oil dressing is generous enough to satisfy, and the combination of textures—crisp, creamy, salty, juicy—keeps you engaged through every bite. It's filling without being heavy, and it never feels like you're settling.
The Temperature Trick
Serving warm chicken on top of cool salad is intentional, not an accident. The warmth slightly softens the feta, makes the olives taste deeper, and creates a gentle steam that brings all the flavors together. If your chicken gets cold, it loses something important—it becomes just another ingredient instead of the star.
Building Flavor Without Drama
Greek food doesn't shout; it whispers. Every element here is straightforward—no complicated sauces, no surprise ingredients, no techniques that require a culinary degree. What makes it memorable is quality and proportion, and respecting the simplicity enough not to overcomplicate it. When you use good tomatoes, good olives, and good feta, the dish does the work for you.
- If you find the salad too sharp, dial back the vinegar by half a teaspoon and taste again.
- A pinch of fresh dill scattered over the top adds a quiet herbal note that pulls everything together.
- Leftover chicken keeps well in the fridge, but eat the salad fresh or it gets soggy.
Pin it This salad became a summer staple in my house because it feels special without demanding anything of you. Make it when you want something that tastes like you tried harder than you actually did.
Recipe Q&A
- → What is the best way to grill chicken for this dish?
Marinate chicken breasts with olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 15 minutes. Grill over medium-high heat for 6-7 minutes per side until juices run clear.
- → Can I substitute the chicken with another protein?
Yes, grilled shrimp or tofu work well as alternatives and pair nicely with the fresh vegetables and feta.
- → How should I prepare the salad ingredients?
Slice tomatoes into wedges, cucumber into half-moons, thinly slice red onion, and cube or crumble feta cheese. Combine all with Kalamata olives for best texture.
- → What kind of dressing is used for the salad?
A simple dressing made from extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper brightens the flavors while keeping it light.
- → Are there any suggested garnishes or additions?
Fresh chopped parsley adds a bright note, and optional capers or dill can enhance the flavor profile. Serve with warm pita bread if desired.