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Restaurants›Haven Riverfront Restaurant and Bar›Greek Recipe

Greek Recipe

Name: Haven Riverfront Restaurant and Bars Greek Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine, baby spinach, arugula); 1 whole English cucumber; 1.5 cups cherry tomatoes; 0.5 whole red onion; 0.5 whole green bell pepper; 0.5 cup Kalamata olives, pitted; 3 ounces feta cheese (block or crumbled); 4 whole pepperoncini (optional); 2 pieces chicken breast, boneless skinless; 1 tbs olive oil (for chicken); 0.5 tsp dried oregano (for chicken); 0.25 tsp salt (for chicken); 0.125 tsp black pepper (for chicken); 0.25 cup extra-virgin olive oil; 3 tbs fresh lemon juice; 1 tbs red wine vinegar; 1 tsp dried oregano; 1 clove garlic, minced (about 1 clove); 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup (optional, to balance); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh oregano or parsley, chopped; 1 oz extra feta for crumbling

Inspired by Haven Riverfront Restaurant and Bar

Time30m

Serves4

Make Greek Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Greens & Salad Base

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

1 whole English cucumber

1 1/2 cups Cherry tomatoes

1/2 whole red onion

1/2 whole green bell pepper

Classic Greek Add-ins

1/2 cup Kalamata olives, pitted

3 ounces feta cheese (block or crumbled)

4 whole pepperoncini (optional)

Protein (optional)

2 pieces chicken breast, boneless skinless

1 tbs olive oil (for chicken)

1/2 tsp dried oregano (for chicken)

1/4 tsp salt (for chicken)

1/8 tsp black pepper (for chicken)

Dressing

1/4 cup extra-virgin olive oil

3 tbs fresh lemon juice

1 tbs red wine vinegar

1 tsp Dried oregano

1 clove garlic, minced (about 1 clove)

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup (optional, to balance)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Garnish / Finish

1 tbs fresh oregano or parsley, chopped

1 oz extra feta for crumbling

Method

Greens & Salad Base

Prepare vegetables

Wash and thoroughly dry the mixed salad greens; spin in a salad spinner or pat dry with paper towels. Slice the English cucumber in half lengthwise, remove seeds if large, then cut into 1/4-inch half-moons. Halve the cherry tomatoes. Thinly slice the red onion into rings and separate. Core and thinly slice the green bell pepper into strips. Place all prepared vegetables into a large salad bowl and toss gently to combine.

Classic Greek Add-ins

Pit the Kalamata olives if they are not already pitted and add to the bowl. Roughly crumble or dice the feta into bite-sized pieces and add most of it to the bowl, reserving about 1 ounce for final garnish. If using pepperoncini, slice into rings and add to the salad.

Protein (optional)

Cook chicken (optional)

If adding chicken, pat the breasts dry and season both sides with 1 tablespoon olive oil, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Heat a skillet over medium-high heat until hot. Add the chicken and cook 5-6 minutes per side (depending on thickness) until golden and an internal temperature of 165°F (74°C) is reached. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain and arrange atop the salad just before serving.

Dressing

Make the dressing

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning: add more salt, lemon, or a pinch of sugar/honey if desired.

Let the dressing sit 5 minutes to allow the oregano and garlic to bloom for better flavor.

Garnish / Finish

Just before serving, pour about 3 to 4 tablespoons of the dressing over the salad (reserve extra dressing to serve on the side). Toss gently to coat the greens and vegetables evenly. Taste and add more dressing if needed. Top with the reserved crumbled feta and chopped fresh oregano or parsley. If using sliced chicken, arrange on top. Serve immediately.