Greek/caesar Salad Recipe

Prepare greens and vegetables

Wash and dry romaine lettuce thoroughly. Chop or tear into bite-sized pieces to yield about 8 cups. Peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick. Halve the cherry tomatoes. Thinly slice the red onion into half-moons and separate into rings. Place all prepared vegetables in a large mixing bowl and gently toss to combine.

Pit and halve the Kalamata olives if desired. Crumble the feta cheese and set both aside in small bowls. If using pepperoncini, drain and slice crosswise or leave whole for garnish. When ready to assemble, sprinkle olives, feta, and pepperoncini over the salad base.

If adding grilled chicken: season 12 oz chicken breast with salt and pepper and grill over medium-high heat 6–8 minutes per side (internal temperature 165°F / 74°C), then rest 5 minutes and slice thinly. Grate Parmesan for topping. Toast or prepare croutons if not using store-bought. Add croutons, sliced chicken, and grated Parmesan to the salad base when assembling the Caesar-style portion.

Make Greek dressing

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust salt, pepper or lemon to preference. Refrigerate until use. Yields approximately 1/3 cup dressing (enough for small or large depending on preference).

Make Caesar dressing

In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1/2 teaspoon anchovy paste, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 minced garlic clove, 2 tablespoons finely grated Parmesan, 1/4 teaspoon black pepper and 1/4 teaspoon salt until smooth. Adjust seasoning to taste. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or olive oil. Refrigerate until ready to serve.

For a Greek-style salad: divide the prepared salad base among plates or bowls, drizzle with desired amount of Greek dressing, then top with Kalamata olives, crumbled feta and pepperoncini. Gently toss at the table if desired. For a Caesar-style salad: divide the salad base among plates, add croutons and grated Parmesan, drizzle with Caesar dressing and toss to coat. Add sliced grilled chicken on top if using. Serve immediately.

Portion guidance: small serves approximately 1 (starter/small) and large serves 2–3 (main). Offer dressings on the side if requested.