Mediterranean Recipe

Name: Amara Restaurant & Bar Koh Phangans Mediterranean Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups mixed salad greens (arugula, baby spinach, romaine); 1 cups cherry tomatoes, halved; 1 cups cucumber, seeded and diced; 0.5 cups red bell pepper, diced; 0.25 cups red onion, thinly sliced; 0.5 cups Kalamata olives, pitted and halved; 0.75 cups feta cheese, crumbled; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tbs red wine vinegar; 1 tsp dried oregano; 0.75 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 pieces chicken breast, cooked and sliced (or chickpeas for vegetarian option); 2 tbs toasted pine nuts or chopped walnuts; 2 tbs fresh parsley, chopped; 0.5 tsp lemon zest (optional)

Inspired by Amara Restaurant & Bar Koh Phangan

Time20m

Serves4

Make Mediterranean Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Salad

6 cups mixed salad greens (arugula, baby spinach, romaine)

1 cups Cherry tomatoes, halved

1 cups cucumber, seeded and diced

1/2 cups red bell pepper, diced

1/4 cups Red onion, thinly sliced

1/2 cups Kalamata olives, pitted and halved

3/4 cups Feta cheese, crumbled

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tbs red wine vinegar

1 tsp Dried oregano

3/4 tsp sea salt

1/2 tsp freshly ground black pepper

Optional Protein & Garnish

2 pieces chicken breast, cooked and sliced (or chickpeas for vegetarian option)

2 tbs toasted pine nuts or chopped walnuts

2 tbs Fresh parsley, chopped

1/2 tsp lemon zest (optional)

Method

Main Salad

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly in a salad spinner or with paper towels. Halve the cherry tomatoes, peel (if desired), seed and dice the cucumber, dice the red bell pepper, and thinly slice the red onion.

Assemble salad base

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and Kalamata olives. Toss gently to distribute ingredients evenly.

Make dressing

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning: add more lemon juice for brightness or a pinch more salt if needed.

Dress salad

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

Finish with cheese

Sprinkle the crumbled feta evenly over the tossed salad.

Optional Protein & Garnish

Prepare protein

If using chicken: slice cooked chicken breast thinly (about 1/4" thick) and arrange on top or on the side of the salad. If using chickpeas: drain and rinse one 15-oz can, pat dry, and toss into the salad for added protein and texture.

Add nuts and herbs

Scatter the toasted pine nuts or chopped walnuts over the salad and sprinkle chopped fresh parsley and lemon zest (if using) for aroma and brightness.

Serve

Give the salad one gentle final toss to incorporate toppings. Serve immediately with remaining dressing on the side. Leftovers: store dressing separately and keep salad components chilled; assemble just before serving to maintain texture.