Athena Recipe
Make Athena Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dressing
Salad
Optional Garnish & Add-ins
Method
Dressing
- 1
Make the dressing
In a medium bowl or jar, combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, honey, dried oregano, salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or honey if desired. Set aside for flavors to meld for at least 10 minutes.
Salad
- 2
Prepare produce
Wash and thoroughly dry the romaine lettuce, cucumber, cherry tomatoes, and herbs. Chop the romaine into bite-sized pieces (about 6 cups). Slice the cucumber into half-moons (about 1 cup). Halve the cherry tomatoes (1 cup). Thinly slice 1/2 cup red onion and separate into rings. Pit and halve about 3/4 cup Kalamata olives. If using pepperoncini, slice them into rings and drain any excess brine.
- 3
Assemble the salad
In a large salad bowl, combine the chopped romaine, cucumber slices, halved cherry tomatoes, sliced red onion, Kalamata olives, and pepperoncini (if using). Sprinkle the chopped dill and parsley over the top and toss gently to distribute.
- 4
Dress and finish
Pour about half of the dressing over the salad and toss gently to coat. Add more dressing to taste (reserve any extra in the refrigerator for up to 5 days). Crumble 1 cup feta cheese evenly over the tossed salad and toss lightly once more to incorporate some feta into the greens while leaving some visible. Taste and adjust salt and pepper if needed.
- 5
Optional garnish
If using, sprinkle 1/4 cup toasted pine nuts or walnuts over the top for crunch. Add sliced grilled chicken or 1 cup chickpeas for protein. Serve immediately.
