Go Back

Best Greek Salad with Lemon Oregano Vinaigrette

Seriously the best Greek salad around. With lots of veggies, healthy fats, and a simple lemon oregano vinaigrette, this salad makes a refreshing lunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 cups spring lettuce mix
  • 1 large cucumber, thinly sliced diagonally
  • 1 large vine tomato, chopped
  • 1/3 cup sliced red onion
  • 1/4 cup pitted kalamata olives, sliced
  • 1/4 cup sliced pepperoncini
  • 2 4-ounce chicken breasts (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1/4 cup extra virgin olive oil

Method
 

  1. To make the lemon oregano vinaigrette, combine the lemon juice, apple cider vinegar, oregano, and parsley in a small bowl or jar. While whisking vigorously, slowly pour in the olive oil until the mixture is emulsified. Refrigerate until ready to use.
  2. If serving with chicken, preheat a gas grill over medium-high heat. Pound the chicken breasts to an even thickness and season with salt and pepper. Brush with olive oil on each side and add to the grill. Cook for 4-6 minutes on each side, flipping only once. Remove to a plate and let rest for at least 5 minutes before slicing.
  3. Divide the spring lettuce mix, sliced cucumber, chopped tomato, sliced red onion, pepperoncini, and kalamata olives between two bowls or plates. Add grilled chicken breast, if desired. Drizzle with lemon oregano vinaigrette and serve immediately.

Notes

  • For perfectly grilled chicken, use a meat thermometer to ensure the internal temperature reaches 165°F; this guarantees juicy, flavorful results without dryness.
  • To prevent your vinaigrette from separating, whisk the olive oil in slowly while vigorously mixing; this creates a stable emulsion that holds together beautifully.
  • If you're short on time, combine the cucumber, tomato, onion, olives, and pepperoncini in advance and store them in the fridge — just keep the lettuce separate until serving to maintain its crispness.
  • For an extra flavor boost, consider adding capers or diced bell peppers to the salad; these ingredients complement the traditional flavors wonderfully.
  • This salad can be stored in the fridge for up to 3 days, but keep the vinaigrette separate until ready to serve to keep the greens fresh and crisp.