Greek Salad with Meat
This Greek Salad with Meat is a hearty upgrade of the classic Greek salad—crisp vegetables, briny olives, and feta paired with juicy, simply seasoned meat. Fresh, filling, and non-spicy, it’s perfect for lunch or a light dinner with authentic Mediterranean vibes inspired by Greece.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: ~30 minutes
Servings: 4
Ingredients
For the Salad:
3 cups romaine lettuce or mixed greens
2 medium tomatoes, chopped
1 large cucumber, sliced
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives, pitted
1/2 cup feta cheese, cubed or crumbled
For the Meat (choose one):
Chicken: 400 g chicken breast, sliced
Beef/Lamb: 400 g lean strips (sirloin or lamb leg)
Meat Marinade:
1 1/2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt & black pepper, to taste
Greek Dressing:
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar or lemon juice
1/2 teaspoon dried oregano
Salt & black pepper, to taste
Instructions
Marinate the meat:
Toss meat with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rest 10 minutes.
Cook the meat:
Heat a grill pan or skillet over medium-high. Cook meat 3–5 minutes per side (chicken until cooked through; beef/lamb to desired doneness). Set aside.
Prepare the salad:
In a large bowl, combine lettuce, tomatoes, cucumber, red onion, and olives.
Make the dressing:
Whisk olive oil, vinegar (or lemon), oregano, salt, and pepper.
Assemble:
Add warm sliced meat to the salad, drizzle with dressing, and gently toss. Finish with feta on top.
Tips & Variations
Low-carb: Skip lettuce and use extra cucumber & tomatoes.
Extra veggies: Add roasted peppers or cherry tomatoes.
Creamy touch: Add a spoon of Greek yogurt to the dressing.
Meal prep: Keep components separate; assemble just before serving.
Nutritional Information
Calories: 380 kcal
Protein: 32 g
Fat: 22 g
Carbs: 10 g
Fiber: 3 g