Recipe for Greek salad with roast chicken

Karoline Boehm Goodnick for The Boston Globe

Serves 4

2 tablespoons red wine vinegar
Salt and black pepper, to taste
6 tablespoons olive oil
1 regular cucumber or 3 Armenian cucumbers, halved lengthwise, seeded, and thinly sliced
1 green bell pepper, cored and
cut into thin strips
¼ large sweet onion, cut into
thin rings
3 medium tomatoes, cut into
1-inch wedges
4 leaves red leaf lettuce, cored and torn up
½ cup pitted Kalamata olives
4 ounces Greek feta, cut into cubes
1 tablespoon chopped fresh oregano
2 cooked chicken breast halves,
removed from the bone, meat
thinly sliced

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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