Food & dining

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

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of