A summer salad you’ll never forget. There is nothing quite like a grilled Greek salad to enjoy the bounties of the season.
My relationship with salad is a little rough… a little spotty, if you will. I usually go through periods where I will eat salad practically every day straight for a month or so, then nothing. Maybe a light salad here or there, but it’s like I forget that salad even exists. I don’t know what it is, but I don’t mind it too much because when I rediscover salad, it is like finding your new favorite food all over again. What I love about this grilled Greek salad is that it is like I am falling in love with salad again every time I have it.
The grilled Greek salad comes from the Salad for President cookbook and it is basically the salad bible. Salad for all time of the day and any occasion. Plus some awesome desserts and amazing drinks. It has it all. Have you ever heard of a salad martini before? Me either, but it looks delightful. My only concern with this cookbook is that a lot of the recipes aren’t relatable or approachable. One is two slices of watermelon with a sprig of fennel while another calls for lotus root. I just don’t see these as recipes that many people will be able to fully appreciate or make. Beyond the recipes, the cookbook offers so much about chefs, artists, and farmers all who share their favorite recipes which I think is really cool.
What makes this grilled Greek salad so amazing is the contrast between the grilled lettuce, onions, and dolmas and the refreshing tomatoes and cucumber. The feta gets nice and warm while the grape leaves get a little crispy before they give way to soft rice. I’ve also added chicken breast to the salad to make it more hearty as a meal, but you can feel free to omit.
- 4 hearts of romaine, trimmed and halved
- 1 small red onion, cut in thin rounds
- 6 oz chicken breast (optional)
- extra virgin olive oil
- salt, to taste
- pepper, to taste
- 1 teaspoon dried oregano
- 6 ounces fresh block feta, cut in cubes
- ¼ cup Kalamata olives
- 8 dolmas (Greek rice stuffed grape leaves)
- 1 medium tomato or ½ cup sliced cherry tomatoes
- 2 small Persian cucumbers
- 4 anchovy fillets (yes, really)
- 4 pepperonicini
- red wine vinegar
- Prepare your grill. An outdoor grill is best, but I used a cast iron grill pan.
- After washing and slicing your romaine and onions, trim the fat from your chicken breast and butterfly if you are adding chicken. Brush the romaine halves, onions, and chicken with oil and season with salt, pepper, and oregano. Create a shallow boat with aluminum foil to hold the feta and olives.
- Place the lettuce (cut side down), onion, and dolmas on the grill and cook for about 2 - 3 minutes on each side. Grill the chicken for about 5 minutes on each sideLeave the aluminum foil boat filled with the feta and olives on the grill as you cook to warm.
- Place the lettuce, onions, dolmas, feta, and olives on a platter. Cute up the chicken breast and add to the platter.
- Thoroughly wash and dry the tomato and cucumber and slice. Place on the platter. Dice the anchovies and place on the platter. Add the pepperonicini on the platter as well.
- Drizzle the salad with red wine vinegar and add more salt and pepper to taste.
- Serve immediately.