Kamuela Greek Salad Recipe

Prepare produce

Wash and thoroughly dry romaine lettuce; tear into bite-sized pieces to yield about 6 cups. Halve and core tomatoes, then cut into 1/2-inch wedges (about 2 cups). Peel (if desired) and slice cucumber into half-moons about 1/4-inch thick to make 1 cup. Thinly slice red onion into half-moon rings and place in a small bowl of cold water for 5 minutes to reduce bite, then drain and pat dry.

Assemble base

In a large mixing bowl, combine torn romaine, tomatoes, cucumber, drained chickpeas, basil leaves (torn if large), drained red onion, and Kalamata olives. Sprinkle in the minced Calabrian chilis — start with 1 tablespoon and adjust to taste if you prefer more heat. Toss gently to combine.

Add cheese and finish

Just before serving, add crumbled feta to the salad and gently fold once to distribute. Reserve a small pinch of feta for garnish if desired. Cut lemon into wedges for serving alongside the salad.

In a medium bowl or jar, combine lemon juice, red wine vinegar, minced garlic, Dijon mustard, honey (if using), kosher salt, and black pepper. Whisk or shake until salt and mustard are dissolved. While whisking, slowly stream in the 1/2 cup extra-virgin olive oil to emulsify into a smooth vinaigrette. Taste and adjust: add more lemon for brightness, a pinch more salt for seasoning, or a touch more honey if too tart. If Calabrian chilis are very spicy, a teaspoon of the chili oil can be whisked into the dressing for cohesive flavor.

Reserve about 3 to 4 tablespoons of vinaigrette to dress the salad initially; keep the remainder on the side for guests to add more as desired.

Heat a grill pan or outdoor grill to medium-high heat. Brush both sides of each flatbread lightly with 1/2 tablespoon olive oil and sprinkle with a pinch of sea salt.

Grill flatbreads 1 to 2 minutes per side, until warmed through and char marks appear. Remove and cut each flatbread into 6 wedges. Keep warm wrapped in a clean towel.

Toss the salad gently with 3 to 4 tablespoons of the lemon-garlic vinaigrette to coat evenly. Taste and add more vinaigrette, salt, pepper, or Calabrian chilis as desired.

Transfer salad to a serving platter or individual bowls. Sprinkle reserved feta over the top and place grilled flatbread wedges alongside. Serve with lemon wedges for extra brightness.