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    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 taste
    6tablespoons olive oil
    1regular cucumber or 3 Armenian cucumbers, halved lengthwise, seeded, and thinly sliced
    1green bell pepper, cored and
    cut into thin strips
    ¼large sweet onion, cut into
    thin rings
    3medium tomatoes, cut into
    1-inch wedges
    4leaves red leaf lettuce, cored and torn up
    ½cup pitted Kalamata olives
    4ounces Greek feta, cut into cubes
    1tablespoon 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.

    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