Greek Salad with Herb Marinated Feta

Greek Salad with Herb Marinated Feta

Ingredients

Herb Marinated Feta
8 oz feta cheese (the good kind, stored in brine), cut in small cubes
About 1/2 cup extra virgin olive oil
2 tsp chopped fresh dill
1 tsp chopped fresh chives
1 tsp chopped fresh parsley
1 sprig fresh oregano, stripped and chopped
Fresh cracked black pepper
Flaky sea salt
Greek Salad
4 -5 Persian cucumbers, cut in half dollar sized pieces, about 1/4 inch thick
1 pint, tiny tomatoes, sliced in half
½ red onion, thinly sliced in half moon rings
3 -4 red radishes, sliced thinly
¼ cup torn fresh parsley leaves
2 tbsp chopped fresh dill
2 tsp chopped fresh chives
3 sprigs fresh oregano, stripped and chopped
A handful of torn basil and/or mint leaves if you have some laying around
Juice and zest of 1 lemon
All of your feta, including the oil and herbs
Salt and pepper, to taste

Directions

Marinating Feta

Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar.

Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours. Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that’s okay, it will liquify again as it warms up.

Putting it All Together

Place all the salad ingredients in a large bowl and gently toss together. Add salt and cracked black pepper to taste. Really, that’s it. This salad lasts a couple of days in the refrigerator, but that’s only happened once or twice when The Boy was working a lot. Otherwise, it’s gone.

Enjoy this amazing salad alongside my Greek Chicken Skewers with Tzatziki Sauce or alone with a big fork!”

Greek Chicken Skewers with Tzatziki Sauce

Greek Chicken Skewers with Tzatziki Sauce

Ingredients

Chicken
2 lbs boneless skinless chicken breasts or thighs
Yogurt Marinade
½ cup whole milk Greek yogurt
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley
2 tsp chopped fresh oregano
2 tsp chopped fresh dill
1 tsp smoked paprika
1 tsp kosher or sea salt
1 tsp ground black pepper
Juice and zest of one lemon
Extra Bits
Assorted vegetables (I chose red bell peppers and red onions cut into one inch squares)
Tzatziki
1 cup whole milk Greek yogurt
1 Persian cucumber (or 1/2 of an English cucumber)
1 large clove garlic, grated (2 if they’re small)
1 tbsp chopped dill
2 tsp chopped chives
2 tsp lemon jice
1 tsp lemon zest
½ tsp kosher or sea salt
¼ tsp ground black pepper

Directions

If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. This can be done several hours ahead and will help keep the skewers from burning up as you grill.

Cut chicken into strips, about one inch wide and three inches long. Place in a large zip top bag.

Mix all the yogurt marinade ingredients together and add to the chicken. Seal the zip top bag and squish everything around until all of the chicken is coated in marinade. Allow to marinate in the refrigerator for at least 1 hour, or up to 24 hours. The longer it sits, the yummier it gets!

Now, for the Tzatziki. Take your Persian cucumber (or 1/2 English cucumber) and peel it. Now grate it up real fine. (Watch your fingers!) Then wrap the grated cucumber in a dish towel and squeeeeeze all the liquid out. You’ll end up with about 2tbsp of pretty-dry grated cucumber. Add this to the rest of the ingredients for the Tzatziki in a medium bowl, mix it up, then cover and place in the refrigerator until ready to serve. This can be made ahead and will keep in the fridge for 2-3 days.

Take the chicken out of the refrigerator and let’s build the skewers. Thread the chicken strips tightly onto your skewers, almost like you’re sewing. You want to thread the chicken just tight enough to keep the meat from drying out as it is grilled, but not so tight that it doesn’t completely cook. Once you’ve threaded one piece on, squish it down a bit and add a slice of red bell pepper (or vegetable of your choice) followed by a few pieces of cut red onion. Repeat with another piece of chicken and the vegetables until you get to the end of the skewer. Finally, cap it all off with a piece of red bell pepper to hold everything on the skewer. Super easy, and looks fancy!

Prepare the grill by wiping the grates with a paper towel dipped in olive oil the heating the grill over medium-high heat. Brush some olive oil over the chicken skewers and sprinkle with salt and pepper. Place the chicken skewers directly over the hottest part of the grill and cook until golden brown and cooked through, turning the skewers to brown all sides, about 10-12 minutes total. Brush with a little more olive oil as they come off the grill.

Serve with your Tzatziki and extra lemon wedges. Maybe a Greek Salad with some Pita or Naan. Enjoy!