WITH LARGE GREEK COMMUNITIES IN CITIES SUCH AS Tarpon Springs, Florida, Charlotte, North Carolina, and Lexington, Kentucky, a veritable Greek American style of Southern cooking has evolved over the past century
that couldn’t be any more distinctive. (Having been raised in a part-Greek family in North Carolina, I should know.) Composed salads, in particular, have come under this strong ethnic influence, one of many examples being this chicken creation enhanced by tangy feta cheese, briny Greek olives, fresh mint, and fiery red pepper flakes and served for lunch with plenty of toasted pita triangles. Like one Greek lady I know in Sarasota, Florida, I might also add a couple of tablespoons of capers to the salad.
Makes 4 to 6 servings
INGREDIENTS
- 3 cups shredded romaine lettuce
- 3 cups diced cooked chicken
- 2 Kirby cucumbers, peeled and thinly sliced
- 2 medium ripe tomatoes, cut into wedges
- 15 pitted Kalamata olives, sliced
- 4 ounces feta cheese, crumbled
- 1 tablespoon chopped fresh mint leaves
- 1⁄2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper to taste
- Dried red pepper flakes to taste
INSTRUCTIONS
- In a large bowl, combine the shredded romaine lettuce, diced cooked chicken, sliced cucumbers, tomato wedges, sliced olives, crumbled feta cheese, and chopped mint leaves. Toss the ingredients until well blended.
- Cover the bowl with plastic wrap and chill the salad for 1 hour.
- In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, salt, pepper, and dried red pepper flakes until well blended.
- Pour the dressing over the salad and toss until all the ingredients are well coated with the dressing.
- Serve the salad on salad plates.
