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Tortugas’ “greek” Salad Recipe

Name: Tortugas Lies Tortugas’ “Greek” Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (spring mix or romaine blend); 2 cups ripe tomatoes (Roma or vine), medium, cut into wedges; 1 cup English cucumber, peeled or unpeeled, halved lengthwise and sliced 1/4"; 1 cup red bell pepper, seeded and thinly sliced; 1 cup red onion, thinly sliced; 1 cup Kalamata olives, pitted; 6 pieces pepperoncini (mild pickled peppers), halved lengthwise and seeded if desired; 3 oz crumbled feta cheese; 2 pieces boneless skinless chicken breast, about 6–8 oz each; 2 tbsp extra-virgin olive oil (for chicken marinade); 2 cloves garlic, minced (for chicken marinade); 1 tsp dried oregano (for chicken marinade); 1 tsp salt (for chicken marinade); 0.5 tsp black pepper (for chicken marinade); 12 pieces large shrimp, peeled & deveined (16–20 count), tails on or off; 1 tbsp olive oil (for shrimp); 2 cloves garlic, minced (for shrimp); 1 tbsp lemon juice (for shrimp); 0.5 tsp salt (for shrimp); 0.25 tsp black pepper (for shrimp); 0.25 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, minced; 0.5 tsp honey or sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp extra-virgin olive oil (to finish)

Inspired by Tortugas Lie

Time30m

Serves4

Tomato, red onion, red pepper, kalamata olive, pepperoncini, cuke, & feta over mixed greens add grilled chicken or garlic shrimp

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Ingredients

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Salad Base

6 cups mixed salad greens (spring mix or romaine blend)

2 cups ripe tomatoes (Roma or vine), medium, cut into wedges

1 cup English cucumber, peeled or unpeeled, halved lengthwise and sliced 1/4"

1 cup red bell pepper, seeded and thinly sliced

1 cup Red onion, thinly sliced

1 cup Kalamata olives, pitted

6 pieces pepperoncini (mild pickled peppers), halved lengthwise and seeded if desired

3 oz crumbled feta cheese

Optional Protein (choose one)

2 pieces boneless skinless chicken breast, about 6–8 oz each

2 tbsp extra-virgin olive oil (for chicken marinade)

2 cloves garlic, minced (for chicken marinade)

1 tsp dried oregano (for chicken marinade)

1 tsp salt (for chicken marinade)

1/2 tsp black pepper (for chicken marinade)

12 pieces large shrimp, peeled & deveined (16–20 count), tails on or off

1 tbsp olive oil (for shrimp)

2 cloves garlic, minced (for shrimp)

1 tbsp lemon juice (for shrimp)

1/2 tsp salt (for shrimp)

1/4 tsp black pepper (for shrimp)

Dressing (Greek-style simple vinaigrette)

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 clove Garlic, minced

1/2 tsp honey or sugar (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1 tsp extra-virgin olive oil (to finish)

2 pieces fresh lemon wedges (optional)

Method

Prepare Vegetables

Wash and prep

Wash the mixed greens thoroughly and spin or pat dry. Cut the tomatoes into wedges, slice the cucumber into 1/4" rounds, thinly slice the red bell pepper into strips, and thinly slice the red onion. Halve the pepperoncini lengthwise and remove seeds if you want less heat.

Combine the mixed greens, tomatoes, cucumber, red pepper, red onion, Kalamata olives, and pepperoncini in a large salad bowl or on a platter. Toss gently to distribute evenly.

Make the Dressing

In a small bowl or jar, whisk together red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and honey (if using). Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing is emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed.

If using a jar, close and shake vigorously for 10–15 seconds to emulsify. Set aside.

Optional Protein — Grilled Chicken

If adding grilled chicken: Pound each chicken breast to an even thickness (about 3/4"), or slice in half horizontally. Pat dry.

Marinate briefly: In a bowl combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Rub over chicken and let rest 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly against the grain into strips.

Optional Protein — Garlic Shrimp

If adding garlic shrimp: Toss 12 shrimp with 1 tbsp olive oil, 2 cloves minced garlic, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.

Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and pink. Remove from heat and keep warm.

Assemble Salad

Right before serving, drizzle about half the dressing over the salad and gently toss to coat the vegetables evenly. Add more dressing to taste (reserve some to offer at the table).

Top the dressed salad with crumbled feta cheese. Arrange sliced grilled chicken or garlic shrimp over the top if using.

Finish with a light drizzle of 1 tsp extra-virgin olive oil and serve with lemon wedges on the side.