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.
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.
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
- 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.
- 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
- 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.
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.