Going Greek! Part 1

I really love Greek food and although I have tried a few recipes over the years, I was never really that happy with the results. Well, this past week, I decided to “Go Greek” and try out some new recipes. I must say, I was pleasantly surprised and loved them all! Our meal consisted of:

  • Greek Salad
  • Gyros with Greek Marinated Chicken
  • Tzatziki Sauce

Although I only made three dishes, it was quite a bit of work simply because there was lots of chopping to do. I needed chopped veggies for both the salad and for adding to the gyros. I decided to chop everything I needed and make a tray up earlier in the day. I then just added the veggies to the salad and gyros from the previously prepared tray. This certainly made dinner time much easier.

Yummy Greek Salad:

I am one of those people that prefer my Greek salad with Romain lettuce. This recipe is really all about the dressing! It was a “restaurant hack” and that’s probably why is tastes much like one that would be served when having dinner out. The flavour is great and I will definitely be making it often. As for the actual salad, I used the following:

  • Romaine lettuce, washed and torn
  • tomatoes (I used Roma tomatoes because I had them on hand, but otherwise I would have bought cherry/grape tomatoes)
  • red onion, thinly sliced or diced
  • Kalamata olives
  • avocado, chopped (add right before serving)
  • cucumber, peeled and chopped
  • pepper, chopped (I used yellow and red because I had them both on hand)
  • Feta (I honestly can’t even believe this, but I completely forgot to add my favourite ingredient because it was the one and only thing that I had not put on my tray. I thought I was so well prepared and it wasn’t until I finished my salad that I realized I had completely forgotten to take the feta out of the fridge. Dam.)

Greek Salad Dressing:

This recipe was adapted from Danielle’s recipe that I found on All Recipe’s. The recipe makes a huge batch because it is an actual restaurant recipe. I originally divided it by 12, but still felt it was too much. I took my 1/12 recipe and then halved that. So, if my math serves me correct….I made 1/24 of the original recipe. I only wanted enough for the dinner salad in case I didn’t like it. In the end, I had more than enough for the salad and enough left over for another smaller salad. Here is my scaled down version of the original recipe.


Pampered Chef Sliding Measuring Spoons

2/3 tsp. is a bit tricky. I was so glad I have these sliding measuring spoons from Pampered Chef!

  • 1/4 cup olive oil
  • 2/3 teaspoon garlic powder
  • 2/3 teaspoon dried oregano
  • 2/3 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup red wine vinegar


Mix all of the ingredients together (with the exception of the vinegar). Once mixed, add the vinegar and mix vigorously until the ingredients are well blended. Store in a tightly covered container at room temperature.

Print Friendly, PDF & Email
About Cindy RoyI’m a busy mother, wife and kindergarten teacher. I have a huge list of loves! I love my family, The Source Church, old houses, “up-cycling”, DIY projects, scrapbooking, volleyball, interior design, cake decorating, party planning, healthy eating, and last, but certainly not least…gift wrapping! I just launched my brand new Youtube channel and am super excited to share BOWhemian WRAPsody with my followers. My channel is dedicated to all things relating to gift wrapping and creating beautiful eye catching presents…its all in the PRESENTation! I’m very organized and reflective, and am continually striving to do life more lovingly, passionately, effectively and successfully.

Love to Hear From You!