Pin It The first time I threw this together on a Tuesday night, my kitchen smelled like a Greek island taverna. I had fresh chicken from the market and a garden bursting with cherry tomatoes, so I just started cooking. Something about that lemon and oregano hitting the hot pan made the whole week feel lighter. Now it's the dinner I make when I want to eat well without spending hours at the stove.
Last summer my sister came over and we ate this on the back porch while the sun went down. She kept asking what I put in the dressing, convinced there was some secret ingredient. Sometimes the simplest ingredients create the most memorable meals.
Ingredients
- Boneless chicken breasts: The lean protein base that soils up all that Mediterranean flavor
- Olive oil: Use the good stuff here since it's the foundation of both the marinade and dressing
- Lemon: Both zest and juice bring that bright acidic punch that makes Greek food sing
- Dried oregano: The herb that instantly transports you to the Mediterranean
- Short pasta: Penne or rotini catch all those little bits of tomato and olive
- Cherry tomatoes: Their sweetness balances the briny olives perfectly
- Cucumber: Adds a cool crisp element against the warm chicken
- Kalamata olives: These bring the salt and umami that makes the bowl pop
- Red onion: Just a little bit for that sharp bite that cuts through rich ingredients
- Feta cheese: Creamy, tangy, and absolutely essential for authentic Greek flavor
- Fresh parsley: Brings color and a fresh finish to every bite
- Red wine vinegar: Adds depth to the dressing that lemon alone can't provide
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon zest and juice, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken breasts and let them soak up all that bright flavor for at least 15 minutes while you prep everything else.
- Cook the pasta:
- Boil the pasta according to the package directions, then drain and rinse it under cold water. This stops the cooking and cools the pasta down for the salad.
- Grill the chicken:
- Heat a grill pan or skillet over medium heat. Cook the chicken for 6 to 7 minutes on each side until it's cooked through and has those gorgeous grill marks. Let it rest for a few minutes before slicing into thin strips.
- Assemble the base:
- In a large serving bowl, toss together the cooled pasta, halved tomatoes, diced cucumber, sliced olives, and thin strips of red onion.
- Make the dressing:
- Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, and a pinch of salt and pepper until it's smooth and emulsified. Pour it over the pasta mixture and toss everything together until it's evenly coated.
- Finish and serve:
- Arrange the sliced chicken on top, then scatter crumbled feta and fresh parsley across the bowl. You can toss it all together or serve the chicken nestled on top of each portion.
Pin It My friend Maria came over unexpectedly last week and I threw this together with what I had. She took one bite and asked me to write down the recipe right there at the table. That's when you know a recipe's a keeper.
Making It Your Own
Sometimes I swap in grilled shrimp when I want something lighter. You can also add baby spinach or arugula if you want to sneak in more greens. Whole wheat pasta works beautifully here and adds a nice nutty flavor.
Perfect Wine Pairings
A crisp Sauvignon Blanc cuts through the richness of the feta beautifully. If you want to stay thematic, a Greek white like Assyrtiko is perfect. Something bright and acidic is what you're after.
Meal Prep Magic
This bowl actually gets better after a few hours in the fridge. The flavors meld together and the pasta soaks up that tangy dressing. It's become my go-to for Monday lunch prep.
- Store the feta separately if making ahead so it doesn't get soft
- Add a squeeze of fresh lemon right before serving to wake everything up
- This keeps beautifully for 3 to 4 days in the refrigerator
Pin It There's something about a bowl this colorful that makes dinner feel like a celebration. Even on a random Tuesday.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, this dish works wonderfully for meal prep. Cook all components separately and store in airtight containers for up to 3 days. Assemble shortly before serving, or toss everything together and refrigerate for up to 2 hours. The dressing may soften the vegetables slightly over time, so consider dressing just before eating for optimal texture.
- → What pasta shapes work best?
Short pasta shapes like penne, fusilli, or rotini are ideal for catching the dressing and vegetables. Farfalle (bow-tie) and orecchiette also work well. Avoid long pasta like spaghetti, as it doesn't hold the components together as effectively in a bowl-style dish.
- → How can I add more protein to this dish?
Grilled shrimp makes an excellent seafood substitute for chicken. You can also add white beans, chickpeas, or hard-boiled eggs. For extra richness, include pine nuts or walnuts. These additions maintain the Mediterranean character while boosting nutritional content.
- → Can I make this vegetarian or vegan?
Absolutely. Omit the chicken and add chickpeas, white beans, or crispy tofu for protein. Replace feta with dairy-free feta alternative or skip it entirely. The vegetables, olives, and dressing create a satisfying vegetarian base that's flavorful on its own.
- → What wine pairs well with this dish?
Crisp white wines complement this meal beautifully. Sauvignon Blanc, Greek Assyrtiko, or Pinot Grigio all work wonderfully. These wines echo the fresh, Mediterranean flavors while cutting through the richness of the olive oil and feta cheese.
- → How long does the chicken need to marinate?
A minimum of 15 minutes allows the lemon and oregano flavors to penetrate the chicken. For deeper flavor development, marinate up to 2 hours in the refrigerator. Don't exceed 2 hours, as the acid from the lemon juice can affect the chicken's texture if left too long.