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The Best Greek Salad Recipe

Name: Grand Tavern Troys THE BEST GREEK SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine + baby greens); 2 cups ripe tomatoes (or cherry tomatoes halved); 1 cup canned chickpeas (garbanzo beans), drained and rinsed; 3 medium beets, cooked and sliced or quartered (store-bought vacuum-packed or roasted); 3 oz Kalamata olives, pitted; 6 pieces pepperoncini (mild pickled peppers); 6 oz feta cheese, crumbled; 1 medium fresh cucumber, seeded and sliced (optional); 1 piece boneless skinless chicken breast; 1 tbsp olive oil; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp lemon juice; 0.5 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove minced garlic (about 1 small clove); 1 tsp dried oregano; 1 tsp honey or sugar (optional, to balance acidity); 0.75 tsp salt; 0.5 tsp black pepper

Inspired by Grand Tavern Troy

Time25m

Serves2

Mixed greens, tomatoes, chickpeas, feta cheese, beets, kalamata olives and pepperoncini, topped with our 'BEST' Greek dressing. With chicken 16

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Ingredients

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Salad

6 cups mixed salad greens (romaine + baby greens)

2 cups ripe tomatoes (or cherry tomatoes halved)

1 cup canned chickpeas (garbanzo beans), drained and rinsed

3 medium beets, cooked and sliced or quartered (store-bought vacuum-packed or roasted)

3 oz Kalamata olives, pitted

6 pieces pepperoncini (mild pickled peppers)

6 oz Feta cheese, crumbled

1 medium fresh cucumber, seeded and sliced (optional)

Chicken (optional)

1 piece boneless skinless chicken breast

1 tbsp olive oil

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp ReaLemon lemon juice

BEST Greek Dressing

1/2 cup extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove minced garlic (about 1 small clove)

1 tsp Dried oregano

1 tsp honey or sugar (optional, to balance acidity)

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Method

Salad

Prepare vegetables and beans

Wash and drain the mixed greens thoroughly and spin dry. Cut tomatoes into wedges (or halve cherry tomatoes). Peel and slice or quarter the cooked beets into bite-size pieces. If using cucumber, halve lengthwise, scoop seeds and slice thinly. Drain and rinse the chickpeas, then pat dry with a towel.

Assemble salad base

In a large bowl, combine the mixed greens, tomatoes, cucumber (if using), chickpeas, beets, Kalamata olives, and pepperoncini. Toss gently to distribute ingredients evenly.

Add feta

Crumble the feta cheese over the top of the assembled salad, reserving a little for garnish if desired.

Chicken (optional)

If adding chicken, butterfly or pound the chicken breast to an even 1/2-inch thickness. Rub with 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice. Heat a skillet or grill pan over medium-high heat. Cook the chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and set aside.

BEST Greek Dressing

In a jar or small bowl, combine 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp honey (optional), 3/4 tsp salt and 1/2 tsp black pepper. Whisk briefly to combine.

Slowly add 1/2 cup extra-virgin olive oil in a steady stream while whisking (or seal the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper or lemon juice as needed.

Reserve about 2–3 tablespoons of dressing for serving per salad and toss the remainder lightly with the salad ingredients just before plating so ingredients are coated but not soggy.

To Serve

Transfer the tossed salad to individual plates or a large serving bowl. Arrange sliced chicken on top if using. Drizzle additional dressing over the plated salad to taste (about 1–2 tbsp per serving). Garnish with the reserved crumbled feta and a few extra olives or pepperoncini as desired.

Serve immediately with crusty bread or pita on the side.