This souvlaki salad with feta and tzatziki is a complete meal in itself and the perfect homemade yet restaurant quality healthy menu for any occasion.
High in protein? Check.
Low in carbs? Check.
Amazing flavors? Check.
This recipe certainly ticks all of the boxes.
It’s one of our go to dishes because it is easy to make, extremely tasty and you can’t help but feel great about all of the health benefits.
We love this Greek salad that’s full of flavor and absolutely perfect for your next special lunch or dinner!
Plus, you can save money by making your own restaurant style meal at home!
Content in this Post
- Ingredients in Souvlaki Salad With Feta and Tzatziki
- How To Make Souvlaki Salad With Feta and Tzatziki
- STEP 1: Make Souvlaki and Tzatziki
- STEP 2: Prepare Salad and Greek Dressing
- STEP 3: Place Souvlaki Skewers on Top of Salad
- STEP 4: Serve With Tzatziki
- What To Serve With Souvlaki Salad With Feta and Tzatziki
- More Greek Dishes
- Best Uses for Leftover Souvlaki Salad
- Storage Tips For Souvlaki Salad With Feta and Tzatziki
- You’ll Also Love
Ingredients in Souvlaki Salad With Feta and Tzatziki
- Souvlaki –Chicken or pork souvlaki, cooked in oven or grilled.
- Feta Cheese — You can add some diced feta cheese to this salad, feel free to make the cubes large or small, or crumble the feta — your choice!
- Tzatziki — thick Greek yogurt with fresh garlic, grated cucumber and lemon combines beautifully for the impressive restaurant quality flavors you love.
- Lettuce — chop some fresh, crisp romaine or iceberg lettuce for your salad.
- Tomato — cut up some tomato into wedges or you can slice or dice them if you prefer.
- Onions — finely slice a red or white onion.
- Olives — Kalamata olives are amazing in this salad. Simply drain a few canned or jarred olives and add to the salad.
- Greek Dressing — You can use homemade or store bought Greek salad dressing. It’s easy to make a simple dressing with oil, vinegar, lemon, oregano, salt and pepper.
- Hot Banana Peppers — optional, adds even more flavor to an already savory dish.
- Pepperoncini — optional, if you’re a fan of these you can go ahead and add one or two!
- Sliced Pickled Beets — canned or jarred, sliced pickled beets are a nice touch alongside this salad if you have some.
How To Make Souvlaki Salad With Feta and Tzatziki
STEP 1: Make Souvlaki and Tzatziki
We like to mix up the tzatziki ingredients quick while the chicken souvlaki is in the oven.
Ideally, the chicken (or pork) souvlaki should be marinated (place the cubed meat and marinade in a large Ziplock bag or container) in the fridge for at least an hour or overnight if you’re planning ahead.
After the chicken has been marinaded, thread the cubes onto presoaked wooden skewers or metal skewers.
Chef’s Tips and Tricks: Place skewers over top of a bread pan for even cooking!
Always check with digital thermometer inserted to thickest part of meat to ensure it is cooked through to at least 165 degrees F.
STEP 2: Prepare Salad and Greek Dressing
Wash lettuce and remove water with a salad spinner. Cut lettuce into bite sized pieces. Wash tomato and cucumber and slice into wedges. Thinly slice the red onion and dice feta cheese.
Arrange lettuce and toppings (sliced vegetables, diced feta, kalamata olives and hot peppers, if using) on each plate.
Unless you already have Greek dressing, you might like to make a simple dressing that can go with your salad. Although, the salad is actually flavorful enough without it if you don’t have any and don’t prefer to make some.
You can serve the dressing in small bowls on the side or pour some over the salad and vegetables directly on the plate.
STEP 3: Place Souvlaki Skewers on Top of Salad
Place a cooked souvlaki skewer on top of each salad. If you’d rather, you can remove the meat from the skewer first.
STEP 4: Serve With Tzatziki
Serve an individual sized serving of tzatziki with each souvlaki salad plate. Alternatively, tzatziki can be placed in a larger serving bowl on the table for all.
What To Serve With Souvlaki Salad With Feta and Tzatziki
Souvlaki salad with feta and tzatziki is a complete meal in itself without any additional side or main dishes.
Although, several menu items are amazing with this combo, as shown below.
If you are hosting a get together, these dishes are easy enough to make and can be made ahead and refrigerated until needed.
Sliced, pickled beets are a nice addition to this salad if you have some.
More Greek Dishes
- Horiatiki Salad
- Greek Orzo Salad With Feta
- Instant Pot Lamb Gyros (or beef)
- Gyros Pita Pizza
- Spinach Artichoke Dip — we love to serve this dip with our Greek inspired meals because it goes so well with everything on the menu.
Best Uses for Leftover Souvlaki Salad
Souvlaki salad with feta and tzatziki can be made into a souvlaki pita or wrap.
You can cut up the chicken souvlaki into smaller pieces and use the meat in Greek pasta salad.
You can also make souvlaki into a souvlaki pita pizza.
Storage Tips For Souvlaki Salad With Feta and Tzatziki
You can store the chicken souvlaki salad in the fridge, tightly sealed for about three days. To ensure the freshest lettuce and vegetables, it is advisable to consume within a day or two.
We don’t recommend freezing the salad. Although, you can freeze the uncooked chicken souvlaki cubes in the marinade in freezer safe resealable bags for three months.
That way, they can be thawed out in the marinade and will be ready to go in the oven.
You can freeze cooked chicken souvlaki in an air tight, freezer safe container.
You’ll Also Love
Instant Pot gyros is a super easy recipe and you can also enjoy it in Gyros wraps or in Gyros pita pizzas.
All of these Greek inspired dishes and menus are incredibly simple to make, taste so good and are made with healthy, wholesome ingredients!
Souvlaki Salad With Feta And Tzatziki
For The Souvlaki
- 1.5 pounds Chicken, boneless, skinless, cut into cubes, can sub breasts
- ¼ Cup Olive Oil, cold pressed, extra virgin
- ¼ Cup Lemon Juice, freshly squeezed
- ½ teaspoon Salt, regular or Himalayan pink salt, ground
- 1 teaspoon Thyme, fresh, chopped
- 1 teaspoon Greek seasoning, homemade or store bought, sub oregano
- 4 cloves Garlic, peeled and minced
For The Tzatziki
- 1 Cup Greek Yogurt, thick, full fat, plain yogurt
- 1 Cup Cucumber, peeled, seeded and grated
- 1 tablespoon Olive Oil, cold pressed extra virgin
- 2 teaspoons Lemon Juice, freshly pressed
- 2 cloves Garlic, freshly pressed
- ½ teaspoon Salt, we use Himalayan pink salt
For The Salad
- 1 head Lettuce, romaine or iceberg
- 2 Tomato, sliced
- 1 Cucumber, sliced
- 2 Cups Feta, diced
- 1 Cup Olives, Kalamata
- 1 Onion, sliced
- ½ Cup Hot Peppers, optional
For The Greek Salad Dressing
- 5 tablespoons Olive Oil
- 3 tablespoons Red Wine Vinegar
- 1 clove Garlic, minced, optional
- 2 teaspoons Greek Seasoning, homemade, store bought, sub oregano
- 2 tablespoons Lemon Juice, freshly pressed
- ½ teaspoon Salt, Himalayan pink salt
- ½ teaspoon Pepper, freshly ground black pepper
Allow the Chicken to Marinate
- Place the chicken cubes into a Ziplock bag. Mix the souvlaki marinade ingredients (olive oil, lemon juice, salt, thyme, Greek seasoning and minced garlic) in a small bowl and pour into the bag with the chicken cubes. Make sure the chicken is well coated in the marinade. Allow to marinate (covered in the refrigerator) for at least 15 minutes, ideally an hour or overnight. If you're using wood skewers, be sure to presoak them (put them in a long and shallow container with enough water to cover). For metal skewers, no need to soak before using. Remember to preheat the oven to 400℉ approximately 15 minutes before you plan on cooking the chicken.
Make the Tzatziki Sauce
- While chicken in marinating in the fridge, you can make the tzatziki sauce. Combine the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic and salt in a medium bowl. Stir well to thoroughly combine.
Cook the Chicken
- Preheat oven to 400℉. Thread marinated chicken cubes onto wooden (presoaked) or metal skewers. Place skewers over a bread baking pan as shown. Place into preheated oven and cook for 25 minutes or longer, until the chicken is cooked to at least 165℉. *It's very important to use a digital food thermometer inserted into the thickest part of the meat to ensure that the chicken is cooked to at least 165℉. While the chicken is cooking you can prepare the Greek salad dressing.
Prepare the Greek Salad Dressing
- Place Greek salad dressing ingredients (olive oil, red wine vinegar, minced garlic if using, Greek seasoning, lemon juice, salt and pepper) in a medium bowl. Give it a good stir. You can pour into a serving bottle or keep in a bowl with serving spoon.
Assemble the Salad
- You can drizzle the dressing over the salad on individual plates (this is s good option for people who don't like much dressing, they can add their own amount), or alternatively, place all of the salad ingredients into a large bowl with the dressing and toss together. Arrange the lettuce, sliced vegetables (cucumbers, tomatoes, onions), diced feta, olives and hot peppers, if using, on individual serving plates, or add salad ingredients to a large bowl if you prefer to mix it all up with the dressing. Place a chicken souvlaki skewer on each plate, over top of the salad. Serve with tzatziki on the side.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.