Let there be light!

Last night, after about 12 hours without power, the lights (and most importantly) the air conditioner turned on. However, my sister is still without power after a week of being in Texas, where I am sure it is not too comfortable. So, we're keeping our fingers crossed and hoping her power will return. The neighborhood generators that kept her up all night are in some serious peril, if not.

So what is the antidote to hot night, power or no power? Greek Salad. My favorite. It's what's for dinner tonight.

My favorite recipe is kind of a collaboration between myself and Dave Lieberman (the cutie from the Food Network):

4 Boneless breast of chicken (I use the thin cut, usually. You can use full breasts or tenderloins. For four of us, I use 3/4 to a lb.)

Marinade for the chicken:
1 lemon, juiced
2 tbsp olive oil
2 tsp oregano (Dave says 1)
a couple of pinches of salt (I like Kosher or ground sea salt)
10 grinds of black pepper (I like more, but I think some might say I am a tad aggressive with the pepper)

Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 lemon juiced (if you don't have the extra lemon - it is more important in the marinade, just add about a tbsp more red wine vinegar)
2 cloves of garlic, finely diced (I use one clove because I don't strain them out. If you are going to strain them, use 2.)
1 tsp dried oregano
3 pinches salt
10 - 15 grinds black pepper

For the salad:
2-3 heads of romaine or 1-2 heads of red leaf washed and cut lettuce (Dave likes romaine, I like red leaf lettuce.)
1 cucumber (peeled or unpeeled chunks or rounds . . . you choose)
3 vine ripened tomatoes (cored and cut into 1/2 inch chunks) - sometimes I used halved grape tomatoes instead
1/2 red onion, very thinly sliced
1/2 cup pitted Kalmata olives
1/4 cup crumbled feta cheese

Marinate the chicken in a zip lockish type bag in the refrigerator for a few hours.

To make the dressing, combine all the ingredients in a resealable container and shake. Refrigerate until ready to serve.

Grill or put the chicken on a grill pan (cooking time depends on chicken you have chosen). Let the chicken for 10 minutes before cutting it (if necessary depending on type of chicken you used)

Assemble the salad leaving the feta for last. Add the chicken. Shake dressing and pour over the top. I like the garlic in there, but Dave strains the garlic using the top.