Athenian Greek Salad Recipe

Prepare marinade

In a shallow bowl or resealable plastic bag whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme or rosemary (optional), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined.

Marinate chicken

Pound the 2 chicken breasts to even thickness (about 1/2 inch) or slice in half horizontally to make cutlets. Place chicken in the bowl or bag with the marinade, turning to coat thoroughly. Refrigerate at least 30 minutes and up to 4 hours. If short on time, marinate 15–30 minutes at room temperature.

Cook chicken

Preheat a grill pan or skillet over medium-high heat. Brush or spray pan lightly with oil. Remove chicken from marinade and let excess drip off. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden with grill marks. Transfer to a cutting board and rest 5 minutes, then slice thinly on the diagonal.

While chicken rests, brush pita with 1 tbs olive oil and warm on a dry skillet or grill over medium heat 1–2 minutes per side until lightly charred and pliable. Wrap in a clean towel to keep warm, then slice into halves or wedges for serving.

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 minced garlic clove, 1/2 tsp Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper or lemon as desired.

Prepare vegetables: core and seed the cucumber if desired, then slice into half-moons (about 1/4-inch). Cut tomatoes into wedges (6 wedges each) or large dice. Thinly slice the red onion into half-moons and, if desired, soak in cold water 5 minutes to mellow the bite, then drain. Remove stem and seeds from the green bell pepper and thinly slice into rings or strips.

In a large salad bowl or on a platter combine 6 cups torn Romaine lettuce, sliced cucumber, tomato wedges, sliced red onion, green pepper slices and 1/2 cup pitted Kalamata olives. Crumble or break 4 oz of feta cheese into large chunks over the top and sprinkle 1 tsp dried oregano.

Drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing to taste; the salad should be evenly coated but not soggy.

Arrange the sliced marinated chicken breast over the top of the salad. Finish with an extra drizzle of dressing if desired, a light grind of black pepper, and serve with warm pita wedges and lemon wedges on the side for squeezing over the chicken and salad.