Favorite Summer Greek Salad with a Twist
& 2017 Dolcetto

Once again, you are invited to cook with us. Try this wine pairing presented to you by our friend, Shannon Brown.

Shannon Brown cooking and photo

This Greek Salad is a mainstay for us during the summer months, light, refreshing and easy to make. We usually use a Greek dressing (see recipe below), but we really enjoyed the Dolcetto with the little bit of spicy kick from the Siracha Glaze. Enjoy!

Shannon Brown

My Bingham Variation

Shannon’s recipes are great, but sometimes I adapt to what is in the pantry. I did find a bottle of Kinloch balsamic vinegar which was a nice ingredient to use in the Greek salad dressing since I did not have any of the soy sriracha glaze which did sound like a great idea with the Dolcetto.

Did I tell you that we are planting hemp tomorrow? I’ll try to get some photos. More information coming on that.

The recipe that Shannon suggested for a Greek salad dressing from Lisa Bryan at Downshiftology was very good as was the 2017 Dolcetto.

We had a guest for the meal. We alway enjoy when Fritz Westover, our vineyard consultant, comes to visit. While he and Cliff are looking over the vineyards, they stop by for lunch. Very interesting and fun discussions go on.

Recipe and Printing

Favorite Summer Creek Salad with a Twist

Pair with 2017 Dolcetto
Prep Time: 30 minutes
Cook Time: 25 minutes
Marinating: 40 minutes
Total Time: 1 hour 35 minutes
Course: Salad
Servings: 2 people
Calories: 377kcal
Author: Shannon Brown
Wine: Dolcetto


  • Grill


  • 1/3 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tbsp oregano
  • 6 oz chicken breast or 2 boneless, skinless chicken thighs
  • 2 cups spinach , romaine, or lettuce of your choice
  • 15 oz beets sliced
  • 4 oz black olives or olives of choice, sliced
  • 1/3 cup feta cheese
  • 2 tbsp Fischer & Wieser Soy Siracha Glaze available at HEB or online


Combine and Marinade

  • Combine all ingredients into a bowl and mix until chicken is fully coated.
  • Marinade chicken and coating for as few as 10 minutes and up to an hour before grilling.

Assemble Salads

  • Create bed of spinach, romaine, or lettuce of your choice in 2 bowls
  • Slice beets and black olives, dividing between both salads
  • Drizzle with Fischer & Wieser Soy Siracha Glaze

Grill Chicken

  • Pre-heat grill on high for 15 minutes and ensure that the grates are clean. Turn grill down to medium-high heat when ready to put chicken on.
  • Remove chicken from the grill and let rest for 5 minutes before slicing and adding to top of the assembled salad.


If you don’t have the Fischer & Wieser Soy Siracha Glaze (also available at HEB), try an adaptation of this Greek salad dressing from Lisa Bryan at Downshiftology. Make as directed, but double the mustard, 1 1/2 Tbsp of lemon juice, and double the oregano. Can be made in advance and stored in jar in fridge. May need to warm a little at room temperature if the oil gets too solid.


Calories: 377kcal | Carbohydrates: 30g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1753mg | Potassium: 1291mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3301IU | Vitamin C: 26mg | Calcium: 313mg | Iron: 5mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
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Now you have the recipe. Don’t forget to buy the wine.

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