Greek Cobb Salad
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In the summer I don’t like to turn on the oven for dinner. I also like to make dinners that are filling but seem lighter. Entree salads are a good choice for summer because the base is light, they are served cold, but the toppings can be really filling. I also like to make homemade vinaigrette dressings for my entree salads.
I have several Cobb Salads on my blog. I would say I make some version of the Cobb salad at least once a month. There is the regular Cobb Salad and the Caribbean Cobb Salad which is a sweet and spicy salad. Today I’m sharing a Greek Cobb Salad.
When thinking about a Greek Cobb Salad I simply started thinking about ingredients I use in my Mediterranean cooking. The vegetables I thought of were roasted red peppers, red onions, artichokes, and cherry tomatoes. I wanted to keep the chicken and bacon in the salad because they are always in a great Cobb Salad. As for the cheese I knew it had to be feta.
I started with a base of mixed greens that I bought fresh from the farmer’s market. Then I fried the bacon and the chicken with some Greek inspired seasonings. I started topping the salad with all the vegetables, the meats, and the cheese. Then I whipped up a delicious Greek vinaigrette.
I love the flavors in this salad. The chicken is seasoned beautifully and the bacon is salty and delicious. The vegetables add color and flavor. Then the dressing tart and tangy. It’s a great salad that leaves me feeling satisfied but not overly full which is perfect for summer.
Greek Cobb Salad
Ingredients
- 6 c. mixed greens
- 8 slices bacon
- 1/2 lb. chicken breasts
- 1 teaspoon oregano
- salt and pepper
- 1/4 c. olive oil
- 1/4 c. red wine vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- 1 Tablespoon feta cheese
- 1 teaspoon oregano
- salt and pepper
- 1 cucumber chopped
- 1 c. roasted red peppers chopped
- 1 c. artichokes quartered
- 1 pint cherry tomatoes halved
- 1 c. feta cheese crumbled
Instructions
- Divide the mixed greens between 4 plates and set aside.
- Cook the bacon in a large skillet over medium heat for 3-4 minutes per side. Remove to a paper towel lined plate to drain then chop.
- Remove all but 1 tablespoon of bacon grease from the skillet.
- Sprinkle the chicken with oregano, salt, and pepper. Put it in the skillet with the bacon grease over medium high heat and cook for 4-5 minutes per side or until cooked through. Remove from pan and chop.
- Place the olive oil, red wine vinegar, lemon juice, honey, feta cheese, oregano, salt, and pepper in a small mason jar. Shake vigorously for 30 seconds.
- Divide the bacon between the four plates of lettuce, placing them in a line. Do the same thing with the chicken, cucumber, red peppers, artichokes, tomatoes, and feta cheese.
- Serve the salads with the mixed Greek vinaigrette.
Notes
