Greek Salad

Hello there!,

Well I know no one really needs a recipe for salad but I made a great greek salad today and thought it would make a great blog post. I personally despise salad, mostly because I hate lettuce, but, this salad is really flavorful and totally easy to make. It is pretty fast to cook up but does take a few hours to marinade the chicken. This salad consists of marinated chicken and a homemade vinaigrette.

Lemon-Rosemary Vinaigrette

I recommend making the dressing right before you make the salad so it is nice and fresh.

You'll Need:

1 bunch fresh chopped rosemary, but sub for 1/2 tablespoon dried if you must

1/2 cup olive oil, this is an approximation. Use as much or as little as it takes to get the right consistency.

The juice of 4 lemons, again fresh is best but sub with aprox 1/2 cup bottled lemon juice

1/2 tablespoon of sugar

Pepper

1 tablespoon jarred minced garlic, the jarred is sweeter and adds a nice kick

1-2 tablespoon honey mustard

tiny pinch of salt

All you have to do is whisk these together in a bowl till they are just about the thickness of a regular store bought vinaigrette dressing, it will be a little thinner but that's fine.

The marinade:

4 thin slice boneless skinless chicken breast

2 tablespoons minced jarred garlic

4 tablespoons of olive oil

1 tablespoon fresh oregano, or 1/2 a tablespoon dried

chopped bunch of fresh rosemary or 1/2 tablespoon dried

salt and pepper

Mix together in a zip top bag and chuck in the fridge for 3 hours to overnight.

Cooking the chicken:

I did mine in a skillet on the stove top but this would be amazing grilled. Also I tried to not get the herbs from the marinade into the pan just so they wouldn't burn but it is no emergency if you skip that.

Since they already are basted in olive oil there is no need for additional fat if sauteing the chicken. Saute over medium heat about 3-5 min a side or until the inside is no longer pink.

Assembling your salad.

You'll need

A small block of feta

sliced mild banana peppers, or whole pepperonchini pepper, spicy is a little overpowering for this dish

Small jar/can sliced olives, or whole if you prefer

A large bag of baby greens mix salad

Your homemade dressing

And if you want to make it a lovely fatoush salad some fresh pita that has beI en toasted in the toaster. I would skip the supermarket for the pita and if available go to your local middle eastern market it won't cost you more than $2 for amazing fresh pita.

Your garlic herb chicken, sliced

I like to put the dressing in the bottom of the bowl and then pile the rest in and toss. Crumbling the pita and feta on last.

I hope everyone enjoys this easy and amazing salad!!

Love,

Ditzy

LEMONS!!!

Well hey there folks,

So I have decided to jump on the preserved lemon bandwagon. Now, since I generally have the history of messing up the simplest recipes I am trying this with basic lemons and basic salt. Now with that said, should this work out I will try it with other herbs and spices. I can't wait to see how these will turn out. I have also been furiously working on plants. I have some rosemary that is trying to make it and some basil that very well may have a fungus. I am on hiatus from knitting at the moment and thinking of combining all the blogs into one. I hope everyone is surviving the heat. I have at least a month before these lemons will be viable but keep posted!

Love,

Ditzy