Save Summer mornings at my grandmother's place meant one thing: the smell of charred chicken and briny olives drifting across the terrace. She'd prepare this salad without measuring anything, just tossing tomatoes and cucumbers into a wooden bowl while the grill hissed behind her. Years later, I realized she was teaching me that the best meals aren't about precision—they're about feeling the balance of tangy, salty, and fresh all at once. This Greek salad with grilled chicken became my shortcut to that same effortless elegance.
I made this for a dinner party once and watched my friend sneak back for thirds when she thought no one was looking. She kept saying it tasted like vacation, like sitting at a small table overlooking the Mediterranean. That's when I understood the real power of this dish—it's not just lunch, it's a memory you can eat.
Ingredients
- Boneless, skinless chicken breasts (2): Choose breasts that are roughly the same thickness so they cook evenly; butterfly them if they're especially thick.
- Extra virgin olive oil (5 tablespoons total): This is your foundation—splurge here because the quality matters more than anywhere else in the recipe.
- Lemon juice (1 tablespoon): Freshly squeezed makes all the difference; bottled tastes metallic by comparison.
- Dried oregano (2 teaspoons total): Mediterranean oregano has a more delicate flavor than the Mexican variety.
- Garlic (1 clove, minced): Fresh garlic in the marinade perfumes the chicken beautifully.
- Ripe tomatoes (3 medium): Summer tomatoes are non-negotiable; winter tomatoes are watery and will make your salad sad.
- Cucumber (1 large): English cucumbers are less seedy and more elegant than standard ones.
- Red onion (1 small, thinly sliced): The thinness matters—thick slices dominate the salad with raw bite.
- Kalamata olives (¾ cup, pitted): Buy them pitted to save yourself time and broken teeth; their briny punch is irreplaceable.
- Feta cheese (¾ cup): Crumble it by hand rather than buying pre-crumbled, which tastes like dust.
- Red wine vinegar (1 tablespoon): The acid cuts through the richness and brings everything into focus.
- Fresh parsley (¼ cup, optional): Not optional if you want the salad to sing—it adds brightness at the end.
- Salt and pepper: Taste as you go; the feta and olives are already salty, so you may need less than the recipe suggests.
Instructions
- Build the marinade:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a shallow bowl. The mixture should smell bright and herbaceous.
- Marinate the chicken:
- Coat both chicken breasts thoroughly and let them sit for at least 15 minutes—longer is fine, even overnight in the fridge. This step softens the meat and infuses it with flavor.
- Get your grill ready:
- Heat your grill or grill pan to medium-high heat for at least 5 minutes; you want it hot enough that water droplets sizzle immediately on contact. Oil the grates lightly so the chicken doesn't stick.
- Grill the chicken:
- Place the chicken on the grill and resist the urge to move it around. Let it develop a golden crust for 6 to 7 minutes on the first side, then flip and grill another 6 to 7 minutes until the juices run clear when you pierce it with a fork. A meat thermometer reading 165°F is your safety net.
- Rest and slice:
- Remove the chicken to a clean plate and let it rest for 5 minutes—this keeps the juices inside where they belong. Slice it into strips against the grain so each piece is tender.
- Build the salad base:
- Toss together tomatoes, cucumber, red onion, olives, and feta cheese in a large bowl. The vegetables release a little liquid, which mingles with the dressing to create a subtle sauce.
- Make the dressing:
- Whisk extra virgin olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl. It should taste assertively vinegary at first, but it will mellow once it coats everything.
- Bring it together:
- Pour the dressing over the salad and toss gently so the feta doesn't completely crumble. Top with the warm grilled chicken, scatter fresh parsley across the top, and serve right away.
Save My mother used to make this on the first warm evening of spring, and we'd eat it on the back porch while the light lasted just a little longer each night. It became our signal that winter was officially over, that our bodies could finally have something light and alive again.
The Secret to Perfect Grilled Chicken
Everyone fumbles with grilled chicken at some point—it's either dry as cardboard or pink in the middle. The trick is understanding that chicken continues cooking even after you remove it from heat, so pulling it off when it reaches about 160°F means it'll be 165°F by the time you slice it. Marinating is your insurance policy; the acid and oil tenderize the meat and keep it juicy no matter what. I learned this the hard way after serving rubbery chicken to people I was trying to impress, but now I'll never go back.
Why Tomatoes Make or Break Everything
A mediocre salad usually means mediocre tomatoes, and there's honestly no way around it. In winter or early summer, when tomatoes taste like water, I'll sometimes substitute with good cherry tomatoes, which maintain their flavor year-round, or add sun-dried tomatoes for intensity. The moment the season turns and real tomatoes show up at the farmers market, this salad transforms into something transcendent—suddenly those cheap tomatoes you bought in February don't matter anymore.
Making It Your Own
The beauty of this salad is how forgiving it is—it welcomes your tastes and preferences without complaint. Add a splash of capers if you want more brine, crumble in some fresh dill for an herbaceous twist, or swap the chicken for grilled shrimp or crumbled tofu if that's where your appetite leans. Serve it alone on a hot day or alongside warm pita bread and grilled vegetables for something heartier. Every version I've made has been delicious, which says something about the foundation of fresh vegetables and honest olive oil.
- Grilled shrimp cooks faster than chicken and brings a different richness to the salad.
- Crispy chickpeas make an excellent vegetarian substitute if you want protein without the grill.
- A drizzle of honey or a squeeze of lemon juice at the very end adds depth without changing the character of the dish.
Save This salad has become my answer to almost every question about what to cook—it's simple enough for a weeknight but elegant enough for guests, and it never disappoints. That's the mark of a truly great recipe.
Recipe Guide
- → How should the chicken be prepared for this salad?
Marinate boneless chicken breasts in olive oil, lemon juice, oregano, garlic, salt, and pepper, then grill until fully cooked and juicy before slicing.
- → Can the salad dressing be made ahead?
Yes, the olive oil and red wine vinegar dressing with oregano can be whisked ahead and stored refrigerated for up to two days.
- → What are good alternatives to grilled chicken for this dish?
Grilled shrimp or tofu work well as protein alternatives, offering variety while maintaining the light, fresh qualities.
- → How can the salad be made more filling?
Serving with warm pita bread adds bulk and complements the flavors without overpowering the dish.
- → Are there any allergen concerns to note?
This dish contains dairy from feta and olives that could be processed near nuts; always check ingredient labels if allergies are a concern.