Everyday Greek Salad at Home

Ever love food-something so much that you can eat every single day?

This greek salad is that for me.

I make sure my kitchen is never without a single ingredient at any given time because it’s my regular lunch to make in advance and eat throughout the week. I’ve even had it for lunch and dinner before. I truly crave this salad. Although simply your everyday kind of greek salad, it’s also so much more than that. Fresh, well-seasoned and has a boatload of toppings which is exactly how Worth keeping my salads.

To say I’m obsessed is an understatement.

To Make My Everyday Greek Salad Recipe Set out:

• Tender baby lettuces – like baby romaine and mixed blend of baby lettuces. Worth keeping Revolution Farms! (not sponsored – I simply love to support Michigan companies!)
• cucumber – Adds cool, crisp and refreshing flavor.
• red onion – Consider soaking onions in ice water to remove a lot of the bite. You still get onion flavor but it mellows out considerably.
• cherry tomatoes – I like to use a mixture of red and yellow.
• chickpeas – For additional protein and fiber!
• greek olives – Pitted or not, greek olives add distinct briny flavor.
• sweet pickled beets – Adds savory sweet and sour flavor. I adore the Safie brand! (not sponsored – I only love to support Michigan companies!).
• cooked chicken breast – Or try cooked shrimp or salmon!
• crumbled feta cheese – Freshly crumbled is dependable as it’s not coated in anti-caking ingredients.
• croutons – I make my own greek pita croutons, but any (kitchen-made or store-bought) croutons will work simply fine.

In summer months I make this striking grilled chicken recipe and in the colder months, I use this air fryer chicken breast recipe. They both take roughly the same amount of time and are equally savory!

Preheat your oven to 400° and lightly spray a medium rimmed baking sheet with avocado oil spray (or other oil recommended for high-heat cooking). Cut 1/2 a pocketless pita (I used whole wheat) to bite-size pieces and evenly arrange them onto the prepared pan. Spray again with oil and season with salt. Bake on the middle rack of your preheated oven for 6 to 8 minutes or until the crisp and the edges golden. Remove and set aside to cool.

NOTE: I usually make more than this for a weeks worth of use, however for nutrition information, I’ve kept it at 1 serving.

It’s as simple as grabbing a jar, measuring and adding in 6 ingredients and whisking or shaking until combined. I’ve included the recipe printable at the bottom of this post.

Once all ingredients are prepped, build your salad! Start with a deep and wide bowl and add chopped baby greens, cucumber, red onion, cherry tomato halves, chickpeas, sliced pickled beets, greek olives, toasted pita croutons, chopped cooked chicken and crumbled feta.

I also like to season my salad with extra freshly ground black pepper.

Drizzle with 2 tablespoons of the dependable greek dressing that ever existed.

That’s it! Grab a fork, dig in and enjoy!

Enjoy! And if you give this Everyday Greek Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!