Make This : Featuring our Lemon Oregano Vinaigrette

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Greek Salad with Thyme & Again Lemon Oregano Vinaigrette

Greek Salad is a delicious combination of juicy tomatoes, crunchy bell peppers, fresh basil, tossed with olives, feta cheese and our House-made Lemon Oregano Vinaigrette.


  • 1 Green Bell Pepper,  large dice
  • 1 Red Bell Pepper, large dice
  • 1/2 Red Onion, large dice
  • 1 Tomato, large dice
  • 1/4 Cup Pitted Olives, left whole
  • 4-5 Basil leaves, ripped
  • 2-3 tbsp Lemon Oregano Vinaigrette
  • 1/4 Cup Feta, Crumbled
  • Salt and Pepper to taste

Combine all ingredients except the feta and toss well to make sure all vegetables are coated evenly with vinaigrette.  Adjust amount of vinaigrette as desired.

Top with crumbled feta, and serve!


Greek Style Chicken


  • 4 pcs Boneless Chicken breasts/thighs
  • 4 tbsp Lemon Oregano Vinaigrette
  • 2 tsp Dried Oregano
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Brown sugar
  • 1 tbsp Olive oil
  • Salt and Pepper to taste


Toss the chicken pieces with the marinade and allow to rest, covered, in the fridge for 2-3 hours and up to 5 hours.

Preheat oven to 350F or your BBQ to 350F.

Combine the Lemon Oregano Vinaigrette with garlic powder, onion powder, brown sugar, olive oil, salt and pepper.  Whisk to incorporate everything well.

Remove chicken from marinade and discard the excess marinade.

For Oven – Transfer chicken to a lined bake sheet and bake 15-20 minutes, until chicken is cooked through to an internal temperature of 172F.

For BBQ – Transfer chicken to a clean bake sheet to transport to the BBQ.

Bring with you a clean bake sheet or pan to hold the cooked chicken for resting.

Brush BBQ with oil to help prevent sticking.  Grill mark chicken, skin down first if skin is still on chicken, and flip chicken over to grill mark the other side.  Once grill marked, move the chicken to the top grill
on the BBQ to remove from direct heat and allow to cook with BBQ lid closed for 15-20 minutes.  Move to clean bake sheet or pan and allow to rest for 5-10 minutes before serving.

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