I grew up in a beach house in Australia in a very health-conscious family and my mother is Greek so this has long been a favourite in the Flavell household. It’s the type of salad that is so full of flavour and so hearty you don’t feel like you’re eating a salad at all. Plus it’s super simple to throw together when you’ve come back from the gym or home late from work and you want something quick and nutritious.
As you can see from the picture, I like to add some fresh basil torn roughly. I’ve left it out of the recipe because it’s not authentically Greek – after living in Italy so long I can’t help but throw basil at every dish I make. 🙂
4 chicken breasts
1 giant cucumber
the smallest deepest red cherry tomatoes you can find
1 spanish red onion
200g feta cheese
kalamata olives (don’t even think about using spanish or green olives)
good olive oil (it should be deep golden green in colour)
Beat your chicken breasts with a rolling pin to even out their width and allow for balanced cooking. Cover both sides of each breast in a pinch of salt, place on a lined baking tray, drizzle with olive oil and leave to grill until each side is golden.
While your chicken is cooking…
Dice your cucumber into small bite-size cubes. Half your cherry tomatoes. Finely slice your onion into rings or finely dice for an even less conspicuous result if onion-haters are at the table. Pit your olives and chop in half (Go on! Make the effort! It makes for a much nicer meal when people aren’t spitting intermittently). Place all of these ingredients in a large serving bowl. Crumble your feta into the bowl with your fingers (it makes for a much more rustic texture than chopping it with a knife).
When your chicken is golden let it cool slightly on a chopping board and then chop into rough pieces and add to serving bowl.
In a small bowl or glass mix a good glug of olive oil (about 3 tablespoons), the juice of your lemon, a generous pinch of oregano and a pinch of sea salt. Pour over your chicken and salad and ENJOY!