Salad Rustique Recipe

Prepare produce

Wash watercress and spin or pat dry; trim thick stems. Peel (if desired) and slice roasted beets into 1/4-inch wedges or half-moons. Cut cucumber in half lengthwise, scoop seeds if very seedy, then slice into 1/4-inch half-moons. Cut tomatoes into wedges or 1/2-inch dice. Pit Kalamata olives if not already pitted.

Prepare chicken

If chicken is not pre-grilled: season 2 boneless skinless chicken breasts with salt, pepper and 1 tsp olive oil. Grill or pan-sear over medium-high heat 5–7 minutes per side (internal temp 74°C / 165°F). Let rest 5 minutes, then slice thinly. If using pre-grilled, warm briefly or slice cold.

Assemble salad

In a large bowl, combine watercress, sliced cucumber, roasted beet slices, tomato pieces and Kalamata olives. Toss gently to distribute ingredients. Add sliced grilled chicken on top. Crumble Bulgarian feta over the salad and sprinkle chopped parsley if using.

Make the dressing: In a small bowl or jar combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp finely chopped fresh oregano (or 1/2 tsp dried), 1 tsp chopped fresh thyme, 1 minced garlic clove, 1 tsp honey, 1 tsp salt and 1 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or honey if you prefer sweeter.

Dress the salad: Right before serving, drizzle about half the dressing over the salad and toss gently to coat. Add more dressing to taste (reserve any leftover dressing for service). Finish with an extra crumble of feta and a light grind of black pepper.