Grilled Greek Salad Recipes

GREEK GRILLED CHICKEN SALAD

Steps:

• Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
• Prepare the dressing according to this Greek dressing recipe.
• Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
• Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
• Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

GRILLED CHICKEN GREEK SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GRILLED GREEK PANZANELLA SALAD

Steps:

• Prepare a grill or large grill pan for high heat. Whisk the lemon zest and juice, vinegar, honey, oregano and a pinch each of salt and pepper in a large bowl. Whisk in 1/2 cup of the oil in a slow, steady stream until emulsified.
• Peel the cucumbers , leaving alternating strips of green peel. Trim the ends, halve the cucumbers lengthwise and slice them crosswise into 1/2-inch-thick slices. Add them to the bowl with the dressing. Add the chickpeas.
• Brush the pitas on both sides with 2 tablespoons of the oil, and sprinkle liberally with salt and pepper. Thread 6 or 7 tomatoes on each skewer. (If using wooden skewers, leave just 1/2 inch sticking out on each end so you do not have to soak them.) Brush the remaining 2 tablespoons oil on the tomatoes and the onions, and sprinkle liberally with salt and pepper.
• Place the pitas, skewered tomatoes and onions on the grill. Grill the pitas, flipping and rotating frequently, until charred in spots on both sides and crispy, 4 to 5 minutes. Grill the onions, turning as needed, until charred and tender, 6 to 8 minutes. Grill the tomatoes, turning occasionally, until lightly charred in spots and starting to burst, 6 to 8 minutes. Transfer the pitas and vegetables to a large cutting board when done cooking.
• When cool enough to handle, cut the pitas into 1-inch pieces and roughly chop the onions into bite-size pieces. Add them to the bowl with the cucumbers, chickpeas and dressing. Add the tomatoes, feta, kalamata olives and dill. Gently toss to combine. Season with salt and pepper if needed. (Be careful with seasoning at this point, because the feta and olives are very salty.) Let the salad sit at room temperature for at least 15 minutes before serving, drizzled with olive oil.

GRILLED GREEK SALAD

Steps:

• Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.

GRILLED SHRIMP GREEK SALAD

Steps:

• Prepare grill for cooking.
• Make dressing:
• Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
• Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
• Marinate shrimp:
• Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
• Grill pitas and bell pepper while shrimp marinates:
• Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
• Grill bell pepper until just softened, about 1 1/2 minutes on each side.
• Grill shrimp:
• Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
• Grill shrimp until just cooked through, about 2 minutes on each side.
• Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GRILLED GREEK POTATO SALAD

Steps:

• Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
• Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
• Place in a large bowl. Add the remaining ingredients; toss to coat.
• Serve salad warm or cold.

GRILLED PITA WITH GREEK SALAD

Steps:

• Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
• Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
• Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
• Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
• Spread some chickpea purée on each pita, then mound salad on top.