Spring Mediterranean Salad
I made this last when I was back in Wisconsin, cooking for my entire family. We were craving something light, fresh, anddddd on the grill (it was Memorial Day Weekend after all). It was a hit with everyone, even my almost 3-yr-old niece.
Let's make it.
1. Grill your chicken
I marinated mine in lemon juice, lemon zest, olive oil, and garlic — super simple. Salt and pepper, then grill until golden and juicy. Let it rest, then slice thin.
⚡ Shortcut Swap: No time to grill? Shred a store-bought rotisserie chicken, hit it with a squeeze of lemon and a pinch of paprika, and call it good.
2. Wash + prep your produce
Chop your romaine, halve the cherry tomatoes, slice the red onion and cucumber. I like a paper-thin shave on the onion — I just bought a mandoline and it’s been a game changer (loving this one specifically). Dice the avocado last so it stays fresh.
3. Make your dressing
I made our Greek Goddess with Graza olive oil and organic red wine vinegar.
4. Build your salad:
- Base: romaine
- Additions: cucumber, cherry tomatoes, red onion, avocado
- Protein: grilled chicken
- Toppers: crumbled feta, kalamata olives, chopped parsley
- Dressed with: Greek Goddess
5. Finish with a sprinkle of flaky sea salt.
Pairs well with:
- Warm pita (store-bought is fine - throw it on the grill to be wow'd)
- These warming temperatures
- A glass of sauvignon blanc
Leftovers?
This salad holds up well for lunch the next day. Just keep the dressing and avocado separate until you’re ready to eat.
tag us @afternoonfoods if you make it!