When I went to Rhodes I bought back a load of feta and olives because it would be rude not to. I decided to try and recreate an amazing, incredible, godly greek salad I ate there, and I can tell you now that I was successful.
Ingredients:
For the salad base:
- 1/4 of a cucumber, sliced
- 1/2 red onion, sliced
- 1/2 green pepper, sliced
- 6-8 mixed olives (or green/black alone if you prefer)
- 6-8 cherry tomatoes, halved
- 3 peppadew peppers
- 2cm chunk of feta cheese
For the chicken:
- 1 large/ 2 small chicken breasts
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 2 tsp oregano/ italian herbs
- Salt & pepper to taste
Method:
- Mix chicken marinade together and pour 2/3 over the chicken breasts, put the other 1/3 aside
- Meanwhile, leave to marinade and prepare the salad ingredients, tossing them together in a large bowl
- Heat a non stick pan (I like to use a griddle pan) on a medium heat and add the chicken
- Cook on each side for 8-12 minuites or until fully cooked through
- Pour the remaining marinade over the salad, sprinkle over the feta and add the chicken
- Enjoy!