Ingredients
Greek Dressing
About 1/2 cup EVOO
About 1/3 cup whole-milk Greek yogurt
About 3 tbsp. red wine vinegar
Juice of 1/2 lemon (about 2 tbsp.)
1 shallot, grated or finely chopped
1 tbsp. dried oregano (preferably Greek)
2 cloves garlic, finely chopped
Salad
3 heads Little Gem lettuce or 2 hearts of romaine, chopped (about 10 cups)
2 vine or beefsteak tomatoes, cut into bite-size pieces
2 thin mild red or green peppers (such as field peppers), seeded and finely chopped
1 red or white onion, chopped
½ English cucumber or 1 small zucchini, cut into bite-size pieces
1 cup fresh flat-leaf parsley leaves with tender stems
6 boneless, skinless chicken cutlets (or 3 breasts, each halved horizontally into 2 cutlets)
Salt and pepper
1 tsp. each dried oregano (preferably Greek), granulated garlic, and granulated onion
Olive oil, for drizzling, or cooking spray
3/4-lb. brick of feta (preferably Greek), crumbled or diced
1 cup pitted kalamata olives
Pepperoncini (pickled peppers), whole or cut into rings, for serving
Charred pita bread, for serving
Preparation
Step 1
For the dressing, shake all the ingredients in a jar until blended. Chill the dressing until ready to serve.
Step 2
Heat a grill pan or griddle over medium-high.
Step 3
In a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.
Step 4
Season the chicken with salt and pepper, the oregano, granulated garlic, and granulated onion. Drizzle the chicken with oil. Grill until cooked through, about 3 minutes per side. Slice the chicken on an angle into thin strips.
Step 5
Toss the salad with the dressing. Divide among 4 large platters or bowls. Neatly arrange the grilled chicken, feta, olives, and pepperoncini on top. Serve with charred pita bread.
