Layered Greek Salad Recipe

"This is a great make ahead dish; and perfect to entertain with. Adding grilled chicken (optional) makes this - from a great salad - to a delicious main dish. And, these are the ingredients I use; but, feel free to use whatever you like. And, I suggest a deep clear casserole type of dish. Mine was a simple Pyrex dish. I like to see the layers; although that isn't necessary - it's just pretty. A bowl is nice; but, very difficult to dig into. I like more of a flatter style dish; so, everyone can get 'ALL' of the ingredients in one scoop. There are two dressings for this salad. A little lemon olive oil mix, which I use on most layers ... just a drizzle; then, the Creamy Feta dressing, on the top. This will easily serve 8-12 people, especially if you add the chicken, making it a main dish. I love it; and, it is a great dish for parties and pot lucks as mentioned. Make sure to serve with plenty of grilled pita bread and ENJOY! And, don't be afraid of all the ingredients; there is nothing hard to prepare - just a bit of chopping. And, everything does fit in a deep 4-5" deep casserole dish."

Step by Step Method

Step 1

Feta Dressing ... Add everything to a small bowl or measuring cup; and, mix to combine. Cover, and refrigerate until ready to use. It is best made a couple of hours in advance.

Step 2

Pine Nuts ... Toasted or not - that is up to you. I like to toast them; but, it isn't necessary. Simply toast in a dry pan, medium high heat for a couple of minutes, stirring often. Then, set to the side to cool.

Step 3

Lemon Olive Oil Vinaigrette ... Mix in a small bowl or measuring cup, and set to the side.

Step 4

Prep ... Most of the prep is very easy. If you do decide to add chicken; you can use a rotisserie chicken - or, any roasted or baked chicken. Try to dice all the vegetables the same size.

Step 5

Note: I drizzle a little of the vinaigrette (1-1 1/2 teaspoons on every layer; except ... the nuts and roasted red peppers. I simply add them to a small bowl and toss with the vinaigrette, before I add it to the salad. Just a bit; do NOT overdress. There is nothing worse than an under dressed salad - but, nothing worse than an over dressed salad too. Again - just a drizzle.

Step 6

Layers ... This is the order I follow; but, you can definitely make it your own, and layer it how you want.

Step 7

Layer 1: 2 cups of greens; Layer 2: artichokes; Layer 3: tomatoes; Optional layer ... add 1/2-3/4 cup of chicken if you want; Layer 4: half of the onions; Layer 5: half of the pine nuts (no vinaigrette); Layer 6: 2 cups of greens; Layer 7: chick peas; Layer 8: half of the kalamata olives; Layer 9: cucumbers; Layer 10: red peppers (no vinaigrette); another Optional layer - add 1/2-3/4 cup chicken if you want; Layer 11: remaining greens; Layer 12: remaining onions; Layer 13: remaining olives. The next two layers will be added right before serving; Layer 14: Feta dressing; Layer 15 Garnish: remaining pine nuts after you add the Feta dressing.

Step 8

Salad ... Simply layer all the ingredients; and lightly press as you add each layer. Then, cover the entire dish with plastic wrap really well. Let it refrigerate at least 30 minutes; up to 2 hours before serving.

Step 9

Finish and Serve ... Finish with the creamy Feta dressing over the top; and, garnish with the remaining pine nuts. I usually keep extra dressing on the side, just in case someone wants to add more. And, I love to serve with grilled Pita bread on the side. ENJOY! Again, if you added chicken; it makes a great 1 dish dinner.

Step 10

It serves a good 8-12 people, so, it is a great potluck dish or a dish to entertain with. Perfect for a summer BBQ. NOTE: Just always make sure that people know there are NUTS in the dish; because some are allergic.

Step 11

ENJOY! this very unique and delicious dish. This is definitely something I suggest for a weekend diner; or potluck - because, it does take a bit of prep work. But, it is worth it.