Greek Texan Salad

This recipe is a recreation of my favourite salad from Tasha’s – a South African restaurant chain which has branched out to Dubai and Abu Dhabi. I LOVE that place (I promise I am not affiliated in any way). If you are in Dubai, visit. It’s a great place for lunch or even just an afternoon coffee and cake. The salad in Tasha’s is called the ‘Texas Salad’ (menu here), although I’ve always thought that apart from the sweetcorn, most of the ingredients are more Greek by heritage. Hence my ‘Texan Greek Salad’.

This super fresh and flavoursome salad combines sweetcorn, black olives, crumbly feta cheese, cherry tomatoes, basil leaves and wild rocket. All combined together with a splash of lemon juice and beautiful pesto juice.  (A bit of Italian there too). It is DELICIOUS.

Greek Texan Salad

I cooked this with a baked chicken breast which I basted with a little olive oil, a pinch of lemon zest and some salt and pepper. Depending on the thickness of the chicken breast it will take around 15 minutes to bake in the oven. 

While this recipe includes chicken, you could make it vegetarian and leave the meat out. You could also add in some sliced new potatoes if you want some carbs in there. I think I need to try that next time!

This is a great take to work recipe – I would suggest dressing it only when you are ready to eat. You could grab one of those lunch boxes with a little dressing container in it – like this one from Joseph Joseph. The salad will keep (undressed) in the fridge for a couple of days too. Keep the lettuce and the other ingredients separate until you are ready to eat too.

Products that work well for this recipe

Texan Greek Salad

Recipe by carolineCourse: LunchDifficulty: Easy


Prep time


Cooking time





A beautiful fresh and creamy salad combining salty feta, cherry tomatoes, olives and the sweet tastes of pesto and corn. This Texan Greek Salad is great served with grilled chicken.


  • 150g chicken breast

  • 25g black olives – sliced

  • 100g sweetcorn – either sliced from a cooked cob or canned

  • 40g cherry tomatoes, halved

  • 50g feta cheese, crumbled

  • handful of rocket

  • juice of 1/4 lemon + zest

  • 1 tbsp pesto


  • Baste the chicken lightly with some olive oil and some lemon zest, salt and pepper scattered over. Place in a preheated oven at 180°C for 15 minutes. Once done remove from the oven and let rest for 5 minutes before slicing into strips.
  • While the chicken is cooking prepare all the ingredients as listed and mix together the olives, tomatoes, sweetcorn and rocket.
  • Crumble the feta into the salad and mix together. Combine the lemon juice and pesto in a small bowl.
  • When you are ready to serve mix the lemon juice and pesto with the salad and combine and place the sliced chicken on top of the salad.

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