Greek salad with grilled chicken or shrimp
Serves 8 people
1 lb. previously grilled chicken, diced, or grilled shrimp
3 medium-sized ripe tomatoes, seeded and cut into chunks
1/2 red onion, thinly sliced
1 cucumber, peeled, seeded, and diced
1/2 red pepper, seeded and diced
1/2 green pepper, seeded and diced
1 cup pitted Kalamata olives
1/2 cup chopped fresh parsley
1/2 lb. fresh, imported Greek feta cheese
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of one lemon
1 tsp. dried oregano
Coarse salt and freshly ground black pepper
- In a large bowl, combine grilled chicken or shrimp, tomatoes, onion, cucumber, red and green pepper, olives, and parsley. Place feta cheese on top of the vegetables.
- In a small bowl, whisk together olive oil, vinegar, lemon juice, and oregano. Pour dressing over cheese and vegetables. Cover and refrigerate until about 30 minutes before serving.
- Serve marinated chicken or shrimp and vegetables, plus feta cheese on a bed of mixed greens or simply place on a serving platter. Immediately before serving, dice or gently break up feta cheese using two forks; spread cheese over top of salad. Serve with toasted pita wedges.