“Village-style” salads, called horiatiki in Greece, usually omit the lettuce and leave the other ingredients in rough chunks.
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Put the sliced onion in a small bowl and add enough cold water to cover.
Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing.
In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl.
Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.
Serve with warmed pita.
Great summer salad! I left off chicken and made this as a side dish. Really enjoyed it. Would be great with the chicken as well.
This salad was great. However, we did pour it over a nice bed of greens, rather than eating it straight. My family liked it better that way. Lots of flavor in this dish.
Loved this salad! Perfect on a hot summer day. It is a new look for a summer chicken salad. Perfect blend of ingredients!
This salad was very good and easy to make. Nice light, fast, summer meal.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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