Recipe for Greek salad with roast chicken

–Karoline Boehm Goodnick for The Boston Globe

Serves 4

2tablespoons red wine vinegar Salt and black pepper, to taste6tablespoons olive oil1regular cucumber or 3 Armenian cucumbers, halved lengthwise, seeded, and thinly sliced1green bell pepper, cored and cut into thin strips¼large sweet onion, cut into thin rings 3medium tomatoes, cut into 1-inch wedges4leaves red leaf lettuce, cored and torn up½cup pitted Kalamata olives4ounces Greek feta, cut into cubes1tablespoon chopped fresh oregano 2cooked chicken breast halves, removed from the bone, meat thinly sliced

1. In a small bowl, whisk the vinegar, salt, and black pepper. Whisk in the oil gradually.

2. In another bowl, combine the cucumber, bell pepper, onion, tomatoes, and lettuce. Sprinkle with olives, feta, and oregano.

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3. Sprinkle half the dressing over the salad and toss gently. Divide the salad among the plates, top with chicken and sprinkle with the remaining dressing.  Lisa Zwirn

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