Chef Psilakis:Greek Salad


Some people think a Greek salad is a few olives, some cucumbers, tomatoes, and a block of feta on top of some lettuce. This refined version of the quintessential Greek side dish can be assembled up to an hour ahead of time, and kept in the refrigerator. As always, donít dress the salad until just before serving. This salad turns a grilled chicken breast, lamb chop, or any protein into a fresh and bright meal.


1 large Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
1 large head iceberg lettuce, sliced paper-thin
1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
4 small fire-roasted red bell peppers, home-roasted or storebought, cut into strips
24 cherry or grape tomatoes, halved
3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
8 whole scallions, thinly sliced
1 red onion, sliced paper-thin
1/2 cup small, picked sprigs dill, roughly chopped
1/2 cup small, picked sprigs parsley, roughly chopped
1 tablespoon dry Greek oregano
About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
16 whole caperberries
3/4 cup Red Wine & Feta Vinaigrette
% cup crumbled feta cheese
4 pepperoncini (pickled yellow peppers), sliced


Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings.

In a large bowl, combine all the remaining ingredients except the Red Wine and Feta Vinaigrette, feta, and pepperoncini. Toss.

Drizzle with the vinaigrette and toss the mixture aggressively with clean hands. Scatter with the feta and pepperoncini.