Acropolis Salad Recipe

Prepare greens

Wash and dry romaine and baby spinach thoroughly. Tear romaine into bite-size pieces and place in a large salad bowl. Add baby spinach.

Prep vegetables

Peel (if desired) and halve the English cucumber lengthwise, then slice into 1/4-inch half-moons. Halve cherry tomatoes. Thinly slice the red onion into half-moons and, if you prefer milder flavor, soak the slices in cold water for 5 minutes then drain. Add cucumber, tomatoes, and onion to the bowl with the greens.

Pit and halve or leave whole the Kalamata olives as desired and add to the salad bowl. Crumble or cube the feta and sprinkle over the vegetables. Add sliced pepperoncini/bana peppers. Toss gently to combine the ingredients.

If using grilled chicken: season breasts with salt and pepper and grill over medium-high heat until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then thinly slice and add atop the salad. If using orzo: cook according to package directions, drain and cool, then stir into the salad for a heartier grain component.

In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, honey, salt, and black pepper. Whisk vigorously or shake in a sealed jar until emulsified and slightly thickened (about 30 seconds). Taste and adjust seasoning—add more salt, pepper, or lemon to balance.

Pour about two-thirds of the dressing over the salad and toss gently to coat all ingredients evenly. Reserve the remaining dressing to serve on the side for guests who want extra.

Toast pine nuts in a small dry skillet over medium heat, stirring frequently, until fragrant and golden, about 2–3 minutes—watch carefully to prevent burning. Scatter toasted pine nuts and chopped fresh dill over the dressed salad. Give one final gentle toss and serve immediately.