Makarios Salad Recipe

Prepare greens

Wash the romaine lettuce and baby spinach thoroughly. Spin or pat dry and chop the romaine into 1-inch pieces. Combine romaine and spinach in a large mixing bowl (about 10–12 cup capacity).

Prep vegetables

Peel (optional) and halve the cucumber lengthwise; slice into 1/4-inch half-moons until you have about 1 cup. Halve the cherry tomatoes. Core, seed and dice the red bell pepper into roughly 1/2-inch pieces to yield 1/2 cup. Thinly slice the red onion into half-moons for 1/4 cup. Add all prepped vegetables to the bowl with greens.

Rinse and drain the canned or cooked chickpeas; pat dry with paper towels. If you prefer a warm or slightly crisp texture, heat a small skillet over medium-high, add 1 tsp olive oil and pan-fry the chickpeas, stirring, for 4–5 minutes until slightly golden — then cool 2 minutes. Add chickpeas to the salad bowl.

Pit and halve the kalamata olives and scatter them into the bowl. Add the crumbled feta and toasted pine nuts. Toss gently so the cheese and nuts distribute without breaking up the feta too much.

Finely chop the parsley and mint, and add them to the salad. Zest one lemon to produce about 1 teaspoon of zest, then squeeze 2 tablespoons of lemon juice (about half a lemon). Add zest and juice to the salad and gently toss to combine the fresh aromatics with the vegetables.

Make the dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, the minced garlic (1 clove), 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified (about 20–30 seconds). Taste and adjust seasoning — add up to 1/2 teaspoon more honey for sweetness or a pinch more salt if needed.

Pour about three-quarters of the dressing over the salad and toss gently to coat all ingredients evenly. Reserve the remainder of the dressing to serve on the side or to adjust after resting.

After tossing, let the salad rest for 3–5 minutes so flavors meld. Give one final gentle toss, taste and add reserved dressing if desired. Transfer to a serving bowl or divide among 4 plates. Garnish with an extra sprinkle of chopped parsley, a few whole pine nuts, and a pinch of lemon zest if desired.