Name: Island Wing Company Grill & Bar - Tamayas Greek Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine + baby spinach); 2 pieces grilled chicken breast, sliced; 1.5 cups cherry or grape tomatoes, halved; 1 cup English cucumber, sliced into half-moons; 0.5 cup Kalamata olives, pitted; 0.25 cup red onion, thinly sliced; 6 pieces pepperoncini, halved (or sliced); 0.75 cup feta cheese, crumbled; 2 tbs fresh parsley, chopped (optional garnish); 0.333 cup extra-virgin olive oil; 3 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, minced (about 1 clove); 0.5 tsp honey or sugar (optional, to balance acidity); 0.5 tsp kosher salt; 0.25 tsp black pepper, freshly ground

Method

Salad

Prepare chicken

If chicken is not pre-grilled: preheat a grill pan or outdoor grill to medium-high. Pound 2 boneless skinless chicken breasts to even thickness (about 3/4 inch). Lightly coat with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. Grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain. If using pre-cooked chicken, slice and warm briefly or use cold.

Prepare produce

Wash and thoroughly dry the salad greens and place them in a large bowl or on a platter. Halve the cherry tomatoes, slice the cucumber into 1/4-inch half-moons, thinly slice the red onion, halve or slice the pepperoncini, and pit the Kalamata olives if not already pitted.

Assemble salad

Arrange the greens in a large bowl or on a serving platter. Scatter halved tomatoes, cucumber slices, red onion, Kalamata olives and pepperoncini evenly over the greens. Place sliced grilled chicken on top or to the side. Sprinkle crumbled feta over the salad and finish with chopped parsley if using.

Greek Dressing

Make dressing: In a small bowl or jar combine 1/3 cup extra-virgin olive oil, 3 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey (optional), 1/2 tsp kosher salt and 1/4 tsp fresh ground black pepper. Whisk vigorously until emulsified or screw on jar lid and shake until combined. Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar or lemon if desired.

Dress and toss: Right before serving, pour about half the dressing over the salad and gently toss to combine, adding more dressing to taste. Alternatively, serve dressing on the side so diners can add their own. If serving family-style on a platter, drizzle dressing evenly and lightly toss so feta and olives remain visible.

Serve: Portion salad onto plates or present family-style. Offer extra dressing on the side. Leftover dressing will keep refrigerated in a sealed container for up to 5 days; bring to room temperature and re-emulsify before using.