Island Greek Recipe
Iceberg lettuce, cucumbers, kalamata olives, cherry tomatoes, red onion and green peppers tossed in our traditional Greek dressing and topped with pepperoncini peppers and feta cheese. Add chicken
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Ingredients
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Salad Ingredients
Greek Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and dry the iceberg lettuce, then chop it into bite-sized pieces. Peel the cucumber, slice it in half lengthwise, and then cut into half-moon shapes. Halve the cherry tomatoes, slice the red onion thinly, and chop the green bell pepper into bite-sized pieces.
- 2
Combine Salad Ingredients
In a large mixing bowl, combine the chopped lettuce, cucumbers, kalamata olives, cherry tomatoes, sliced red onion, and chopped green bell pepper. Toss gently to mix the ingredients evenly.
- 3
Add Chicken
If using cooked chicken breast, chop it into bite-sized pieces and add it to the salad mixture. Mix gently to combine.
- 4
Add Toppings
Top the salad with pepperoncini peppers and crumbled feta cheese.
Dressing Preparation
- 5
Prepare the Greek Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the prepared Greek dressing over the salad and toss gently to ensure all ingredients are coated evenly.
