The sun is shining and the humidity is low, it’s a beautiful day in the neighborhood! We had rain for 2 1/2 weeks straight. Everything was wet, everything was droopy, everything was dirty, everything had mushrooms growing out it….everything. When Tropical Storm Cindy rolled through, we headed to the beach to walk out on the pier and watch the waves, it’s tradition. There is just something so majestic watching those waves roll in. I wish you could actually tell how large these waves were.
Eric’s favorite side salad is a Greek Salad. I thought I would take the classic Greek Salad to the next level.
This salad begins by whisking a delicious marinade together using; olive oil, lemon juice, red wine vinegar, fresh chopped parsley, dried basil, minced garlic, dried oregano, kosher salt, and. pepper. Pour half of the marinade into a large ziploc bag and save the remaining marinade to be used as dressing for the salad.
Add Chicken tenderloins to the marinade in the ziploc bag for at least 30 minutes.
If you aren’t already adding roasted veggies to your salads, you must start doing so right now! The crunchy veggies mixed in with the salad is divine, delicious, and delectable.
Chop one head each of broccoli and cauliflower. Roast the broccoli and cauliflower in a 425 degree oven. Place broccoli and cauliflower on a greased baking sheet. Drizzle with Olive Oil and sprinkle with kosher salt and pepper. Roast for 20-25 minutes, until veggies have a charred edge.
Prep all the veggies, (onion, tomatoes, and cucumbers), for the salad and place them on a large platter or in a large bowl. Throw some olives into the mix. Add the roasted broccoli and cauliflower to platter. Arrange chicken over salad. Sprinkle with Feta Cheese. Drizzle salad with the remaining dressing.
And this is what you have, a salad that is almost too pretty to eat. Notice I said almost.
Eric loved the ‘kicked-up’ Greek Salad, I mean, who wouldn’t?! I had made another plated salad a few weeks back. You can find it here. I sort of have an addiction to these beautiful plated salads. They are easy, require little cooking and they are GORGEOUS!
Enjoy this beauty while the tomatoes and cucumbers are in their glory.
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Jody and Edna
- 3 Tbs olive oil
- ¼ cup lemon juice
- 2 Tbs red wine vinegar
- 2 Tbs fresh chopped parsley
- 2 tsp dried basil
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp pepper
- 1 head Broccoli, chopped
- 1 head Cauliflower, chopped
- 1 lb. chicken strips
- 1 cup Feta Cheese
- 6 cups salad mix
- 1 cucumber, sliced
- 2 cups cherry tomatoes, halved
- 1 red onion, sliced
- ½ cup sliced Kalamata olives
- Fresh lemon sedges, to serve
- Whisk all the marinade/dressing ingredients in a medium bowl.
- Pour half of the marinade into a large Ziploc bag. Refrigerate the remaining marinade to use as the dressing later for the salad.
- Add the chicken to marinade in the Ziploc bag. Marinate the chicken at least 30 minutes in the refrigerator.
- ***Roast the broccoli and cauliflower in a 425 degree oven. Place broccoli and cauliflower on a greased baking sheet. Drizzle with Olive Oil and sprinkle with kosher salt and pepper. Roast for 20-25 minutes, until veggies have a charred edge.
- Prep all the veggies for the salad and place them on a large platter or in a large bowl. Add roasted broccoli and cauliflower to platter.
- After chicken has marinated, heat 1 Tbs of oil in a grill pan over medium-high heat.
- Grill chicken on both sides until browned and completely cooked through.
- Arrange chicken over salad.
- Sprinkle with Feta Cheese.
- Drizzle salad with the remaining dressing.
- Serve with lemon wedges if desired.