I spent the Fourth of July holiday with my family in Saint Louis. It was so nice to get out of the city for a few days and be around family. My aunt is a great cook, and I always look forward to nights when we stay in for dinner, because her food never disappoints. She is a big fan of Iron Chef Michael Symon and his show television show The Chew, and one night while we were debating dinner she decided to try this recipe out on us. It was a grilled Greek style chicken and a Greek salad. The chicken was good, but for our purposes we will just focus on the salad. It was phenomenal! You know a salad is good when everyone at the table (a table full of pretty serious meat eaters, might I add) goes back for seconds and even thirds. I know I’ve posted a lot of salad recipes lately, and I promise more variety in the next few weeks, but this was just too good not to share!
Ingredients for the marinade (If you’re also making chicken follow exactly. For just the salad cut this in half).
- · 3 sprigs Oregano (leaves pulled)
- · 1/2 bunch Mint (leaves torn)
- · 2 Garlic cloves (smashed)
- · 1 Lemon (zest and juice) plus more to garnish
- · Salt and freshly cracked Black Pepper
- · Extra Virgin Olive Oil
For the Tomato and Olive Salad:
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Olives (pitted and chopped)
- crumbled Feta (to taste)
- 1 cup Arugula
- Salt and freshly cracked Black Pepper
If you follow the link you’ll get the recipe for both the grilled chicken and the Greek salad – and even if you never make the chicken the salad recipe is definitely worth clicking for.
Carrie Rosen is the Temple Sholom new girl, joining the staff in April as the Fund Development Coordinator and Executive Assistant to Boni Fine. She is a sometimes vegetarian.