Secrets to the BEST Greek Salad & Amazing Vinaigrette+Marinade

It’s officially salad season my friends! Gardens are blossoming and the seasonal selection of produce is abundant. A great incentive to eat better and take advantage of spring’s bounty!This salad is a great way to start and you possibly have all the ingredients on hand in your fridge.

The flavors of Greece will take your tastebuds on an adventure plus I included a few hacks to take some basic ingrediants over the top and make for a nice change to the basic Greek salad, so give them a try!

I included my recipe for the most sensational Mediterranean marinade….it is oh’ so good! This marinade taste great on shrimp, fish, pork, lamb,steak and roasted veggies and it makes an amazing vinaigerette by just increasing the amount of olive oil and adding some red wine vinegar so there’s plenty for your salad dressing cravings, just be sure to chill it first. I also love to make basmati rice and kabobs and marinate my kabobs in this deliciousness then I’ll make a little extra to make a sauce for the rice. It’s not overpowering but it sure is divine!

For this salad I used romaine, cucumber, baby bell peppers, Kalamata olives, grape tomatoes and swapped Feta for garlic & herb cream cheese squares it was delectable, then i drizzled it in creamy vinaigerette!





For the Marinade

*makes about 1/2 cup

  • 1/2 cup extra virgin olive oil
  • 1/2 tablespoon garlic salt or kosher salt, to taste
  • 2 teaspoons lemon pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • pinch of red pepper flakes
  • 3 tablespoons of garlic, minced
  • *1 pound boneless, skinless chicken breast, shrimp, fish, pork or steak (optional)


In a small bowl, combine all the marinade ingredients together and whisk until combined. Taste for seasoning. Transfer to a Ziploc bag or mason jar and use within a week. You can simply drizzle over veggies before roasting in the oven or warm in a saucepan to drizzle over rice.

To marinate meat, just place meat in a Ziplock bag and pour in the marinade. Seal the bag then use your hands to smear the marinade all over the meat. Marinate in the refrigerator for at least 25 minutes or longer. After marinating is complete, cook or steam your desired meat for the recommended cooking times specific to what you are using and allow it to cool before chopping it for use in salads or kabobs.

For the Dressings

* makes about 1 1/2 to 2 cups

Greek Vinaigrette

  • 1 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves of garlic, minced
  • 1/2 tablespoon garlic salt
  • 2 teaspoons lemon pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil

Add everything to a small bowl and whisk well to combine. Taste for seasonings then transfer to a mason jar. Use within a week.

Creamy Greek Vinaigrette

  • 1 cup ranch dressing
  • 1/2 cup Greek or Italian Vingerette, my recipe above or your favorite
  • 1 tablespoon garlic, minced
  • 1 tablespoon dried oregano

Add everything to a small bowl and whisk well to combine. Taste for seasonings then transfer to a mason jar. Use within a week.

For the Salad

  • 8 cups romaine lettuce, chopped
  • 2 hothouse cucumbers, peeled and chopped
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 cup baby bell peppers, remove seeds, chopped
  • 1 cup of Kalamata olives, depitted & halved
  • 1/2 cup shredded mozzarella (optional)
  • 1 cup Feta crumbles or my garlic and herb cream cheese cubes (1 box cream cheese +sprinkled with garlic powder+ sprinkled with dried herbs then cut into cubes)


  • Lemon Pepper
  • Red Pepper Flakes
  • Fresh or Dried Herbs


  • Assemble your salad by chopping all your veggies, preparing your dressing and cooking your marinated meats.
  • To serve, start with a bed of romaine, then layer on your cucumbers, tomatoes, peppers, olives, chicken, and cheeses. Drizzle with your vinaigerette and season the top with a little additional lemon pepper and fresh or dried Herbs if desired. Enjoy!

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