Greek Recipe

Chop and combine

Wash and dry the tomatoes, cucumber and bell pepper. Chop tomatoes into bite-sized pieces (about 2 cups). Halve and seed the cucumber if desired, then slice into half-moons (about 1 cup). Thinly slice 1/2 cup red onion and 1/2 cup green bell pepper. Place the chopped vegetables in a large mixing bowl. Add 3/4 cup pitted, halved Kalamata olives and 1 cup crumbled feta on top.

Whisk dressing

In a small bowl or jar add 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons dried oregano, 1/2 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk briskly (or shake with a lid) until emulsified and slightly thickened. Taste and adjust salt, pepper or lemon to preference.

Pour about three-quarters of the dressing over the vegetables and gently toss with salad tongs or two large spoons so tomatoes and cucumbers don’t break up. Add the remaining dressing gradually if needed — you want the salad lightly coated, not swimming. Fold in the crumbled feta gently so it remains in chunks.

If using, stir in 1 cup toasted pita croutons just before serving to keep them crisp. Sprinkle 2 tablespoons chopped fresh oregano or parsley over the top as garnish.

Grilled chicken (optional)

If adding grilled chicken: season an 8 oz chicken breast with salt, pepper and a pinch of oregano. Grill over medium-high heat 6–7 minutes per side (internal temp 165°F / 74°C) or pan-sear in 1 tablespoon olive oil about 6–8 minutes per side depending on thickness. Let rest 5 minutes, slice thinly and arrange over the salad just before serving.

Serve immediately at room temperature or lightly chilled. Leftovers keep covered in the refrigerator up to 24 hours (add pita croutons fresh when serving to preserve crunch).