Hot Greek Salad

Everyone has been baking together feta and tomatoes during quarantine and while I still haven’t tried that, I have invented a hot Greek salad that’s quite nice. It feels healthy, so maybe it will even bring you a hot Greek? Yet to be seen…. It’s a great way to use up veggies in your fridge, maybe tomatoes that are a little too soft or the like. It’s a Greek salad, but make it hot. All in the name OK…

So toss yourself a simple salad and get to making this super simple ground, Greek chicken.

Hot Greek Salad

  • 1 lb ground chicken or if you’re in Switzerland 0.41709 kg (really their measurements are kind of ridic)
  • 1 onion, diced
  • 4 garlic cloves, minced or smashed
  • 1 yellow pepper, diced
  • 1 pint of cherry tomatoes, cut in half
  • Salt & Pepper
  • Paprika
  • Oregano
  • Feta
  1. Heat a medium skillet with a bit of olive oil over medium-high heat.
  2. Saute onion until transluscent. Add garlic, saute another minute until fragrant.
  3. Add peppers and saute another five-ish minutes, until starting to tenderize. Toss frequently so onions don’t burn.
  4. Add tomatoes to the skillet and bring heat down to medium/medium-low. You want the tomatoes to smash and release their juices so they can cook off a bit.
  5. Allow to cook about 20 minutes, stirring occasionally.
  6. Push veggie mixture to the sides of the pan and add a little more olive oil to the center if needed.
  7. Add ground chicken and season with salt/pepper, lots of paprika and oregano.
  8. Saute chicken until cooked through, then incorporate the veggies back into the mix.
  9. Allow to cook until desired consistency achieved in terms of tomato liquids, maybe another 15 minutes.

That’s all she wrote. Keep your eyes for tall, dark strangers on the street.

Thoughts?

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