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Layered Greek Salad

Here's how you make Layered Greek Salad
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  • Servings: 8-12
  • Prep: 15m
  • Cook: 5m
    • The following recipe serves 8-12 people.

Ingredients

The ingredients are:
  • VINAIGRETTE
  • 1 whole lemon (juiced)
  • 4 tablespoons olive oil
  • Kosher salt, pinch of
  • Pepper, pinch of
  • VEGETABLES/LAYERS
  • 6 cups chopped mixed salad greens (a mix of romaine, spinach, and iceberg - use your favorite mix)
  • 3/4 cup chopped artichoke hearts (in water not marinated), drained well
  • 1/2 cup chopped kalamata olives (or sliced, black olives can be substituted)
  • 3/4 cup grape tomatoes (halved, or cherry tomatoes)
  • 1/3 cup diced roasted red peppers (drained well)
  • 3/4 cup sliced red onion (thin sliced, cut a large onion in quarters and thin slice)
  • 3/4 cup diced cucumbers (lightly seeded, skin on is fine)
  • 3/4 cup chick peas (drained and rinsed)
  • 1/4 cup pine nuts (toasted if you want, not necessary)
  • 4 1/2 to 6 1/2 ounces cooked chicken (1 to 1 1/2 cups, shredded, optional ingredient)
  • CREAMY FETA DRESSING
  • 5 ounces feta cheese
  • 1/4 cup milk
  • 1/2 cup Greek yogurt (sour cream can be substituted)
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, minced or grated
  • 1 scallion, diced
  • 1 1/2 tablespoons fresh dill (dry can be substituted, use 1-1 1/2 dry)
  • 1 teaspoon dried oregano
  • Kosher salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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