Greek Salad Recipe

Prepare lettuce

Wash romaine lettuce thoroughly, dry well (use a salad spinner or pat with paper towels). Chop or tear into bite-sized pieces to yield about 6 cups and place in a large salad bowl.

Prepare vegetables and toppings

Slice the tomatoes into 1/2-inch wedges. Thinly slice the red onion. Halve and slice the cucumber. Quarter marinated artichoke hearts if not already quartered. Pit olives if necessary. Add tomatoes, onion, cucumber, artichokes, olives, and pepperoncini to the bowl with the romaine.

Add feta

Crumble the feta cheese over the salad and gently toss to combine after dressing is added (see dressing steps).

In a small bowl or jar, combine red wine vinegar (2 tbs), fresh lemon juice (1 tbs), minced garlic (1 tsp), Dijon mustard (1 tsp), honey (1 tsp), dried oregano (1 tsp), kosher salt (1 tsp) and freshly ground black pepper (1 tsp). Whisk or shake to blend.

Slowly drizzle in the extra-virgin olive oil (1 tbs) while whisking (or add to jar and shake vigorously) until the dressing emulsifies and appears slightly thickened. Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar or lemon if desired.

Pour dressing over the assembled salad just before serving (start with about 2/3 of the dressing), then gently toss to coat all ingredients. Add remaining dressing to taste if needed.

If adding grilled chicken, pound the 12 oz chicken breast to an even thickness (about 1/2-inch) for even cooking. Brush with 1 tbs olive oil and season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano.

Heat a grill pan or outdoor grill over medium-high heat until hot. Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C). Let rest 5 minutes, then slice into 1/4-inch strips and arrange on top of the salad.

After tossing the salad with dressing and adding sliced grilled chicken if using, give the salad a final gentle toss to distribute ingredients. Serve immediately on plates or family-style from the bowl.

Leftover dressing can be stored refrigerated in a sealed container for up to 5 days. Leftover salad (without dressing) keeps better if components are stored separately; once dressed, consume within 24 hours for best texture.