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Greek Salad and Oregano Pork Skewer

Active Time: 15 minutes
Total Time: 20 minutes
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Why we love it:

If you get the chance to go to Greece, you’ll see they really do serve Greek salad like this and they slice a huge, incredible slice of feta on top. It’s drizzled with olive oil and the pure white color echoes the buildings around you. It’s awesome. It’s also easy, light and refreshing for summer (which is really the only season you should make it because the quality of ingredients here is everything! You cannot fake it with watery, soulless winter tomatoes.)


  • 1 pound Pork Chop (or loin)
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1 Lemon (zested and juiced)
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Kosher Salt
  • 12 teaspoon Black Pepper
  • 12 teaspoon Honey
  • 1 English Cucumber
  • 2 Heirloom Tomatos
  • 1 pint Cherry Tomatoes
  • 14 cup Kalamata Olives
  • 2 Tablespoons Pepperoncini
  • 1 Green Bell Pepper
  • 12 bunch Basil
  • 4 ounces Feta Cheese

Cooking Instructions

  • 1. PORK

    For this skewer, you’re going to make long strips of pork about 1” wide and 1⁄4” thick. It’s a little bit different than you may have done before. If you have a pork loin, make the first cut along the entire length of the loin (opposite to how you’d make a pork chop shape) and use a long thin knife to slice it ¼” thick. Keep cutting until you have a bunch of “sheets” of the pork loin. You can then stack these up and cut them into 1” wide strips that will be long and thin.

    If you purchased pork chops, lay the first one down on a cutting board and hold the knife on an angle. Slice from the top, off the edge of the of the chop (very sharp angle - your knife is almost parallel to the cutting board!) Repeat with the next strip and it will be a little easier to see the correct shape slice, about 1” wide and thin. Keep cutting strips off of the side of the chops.

    Place the pork in a bowl and add 1 Tablespoon olive oil, the zest of the lemon, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir gently to coat.

  • 2. SKEWER

    Mentally divide the pork into however many skewers you plan to make. For a unique presentation, we like one long skewer per person, but if you only have short ones you can do two.

    Hold a long skewer and thread the end of one of the strips on. Weave the strip back and forth on to the point, folding the meat over itself. When the whole strip is threaded on, you can slide it back down a bit and repeat.

  • 3. SEAR

    Heat a large sauté pan or grill pan over high heat. Scrape any leftover oil from the marinade bowl on to the skewers, then place them in the pan. Cook in the very hot pan for about 2 minutes on each side, rotating when it’s nice and golden brown.

    Remove to a plate until ready to serve.

  • 4. SALAD

    Get a large bowl ready. Juice the lemon into the bowl. Add 1 teaspoon of oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon honey. Whisk in 3 Tablespoons extra virgin olive oil. Use your highest quality olive oil for this part.

    Dice the cucumber into small cubes. Dice the tomato into wedges. Cut the cherry tomatoes in half. Drain the olives and cut then in half. Drain some pepperoncini to taste and cut them if you prefer.

    Slice the bell pepper into large rings. When you get near the top, the seeds and membrane will be connected, you can easily pluck these out with your fingers.

    Stack and slice basil leaves.

    Toss the salad gently to coat in dressing.

  • 5. FETA

    Slice the feta into a large square, about 1 ounce each. If you have softer, crumbly feta it’s ok to just crumble it in.

  • 6. PLATING

    Place a big portion of salad. Top with a square of feta. Add a skewer to each plate. Drizzle the feta and pork with a bit of olive oil and a fresh turn of black pepper. Pluck out nice looking pieces of the salad to sit on top and really go for it on presentation!

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    omit feta. Serve with a generous dollop of hummus for creaminess
    The firm feta used here for slicing is cow’s milk. Sheet or goat’s feta is very delicious though, you can use that, it just might crumble and not slice
  • PALEO:
    omit feta and double the meat portion
  • PORK:
    chicken! Or steak. Or salmon! Shrimp!
    I keep the salad dressing separate and serve the vegetables individually instead of mixed. My kids also love carbs, so I'd serve this with buttered orzo, rice, quinoa, or egg noodles.
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