Big Fat Greek Salad With Souvlaki-ish Chicken
Inspired by maroulosalata, or Greek “lettuce salad,” featuring all things green — romaine, scallions, bell peppers, pepperoncini, capers, dill — I’ve given it the micro-chop treatment so every single bit makes it onto your fork. And I finish it off with juicy grilled chicken thighs that have taken a soak in a souvlaki-adjacent marinade. You could eat this as-is, or stuff it into pita bread.
INGREDIENTS FOR THE SOUVLAKI-ISH CHICKEN
2 pounds boneless, skinless chicken thighs (about 12 thighs)
1⁄4 cup extra-virgin olive oil
1 lemon, zested and juiced (about 2 to 3 tablespoons)
2 tablespoons finely chopped fresh oregano leaves
1 medium garlic clove, peeled and grated
1⁄2 teaspoon smoked paprika
Kosher salt and freshly ground pepper
INGREDIENTS FOR THE SALAD
2 romaine hearts, finely shredded
2 mini cucumbers, halved and then thinly sliced
1 medium green bell pepper, thinly sliced
1⁄2 cup finely chopped scallions (white and green parts, about 3 scallions)
1⁄4 cup roughly chopped fresh dill
10 pepperoncini peppers, stemmed and finely chopped
2 tablespoons capers in brine, drained
Extra-virgin olive oil, for serving
Red wine vinegar, for serving
1⁄2 teaspoon dried oregano
Flaky salt and freshly ground black pepper
8 ounces feta cheese (preferably in brine), crumbled
STEPS
1. MARINATE THE CHICKEN: In a large zip-top bag, combine the chicken, olive oil, lemon zest and juice, oregano, garlic, paprika, 1 teaspoon kosher salt, and a couple cracks of pepper. Seal the bag, and use your hands to ensure the chicken is well coated in the marinade. Let the chicken marinate in the fridge for at least 30 minutes or up to overnight.
2. GRILL THE CHICKEN: Remove the chicken from the fridge 30 minutes before you start cooking to allow it to come to room temperature. Preheat the grill to medium-high.
Remove the chicken from the bag, allowing any excess marinade to drip off. Place the thighs on the hot grill. Cook, covered and undisturbed, until the first side gets a good sear and easily releases from the grill, 8 to 10 minutes. Flip and cook, covered, until the second side is seared and the juices run clear or until the internal temp reaches 175°F, 6 to 8 minutes.
Transfer the chicken to a rimmed cutting board and cover with aluminum foil; let rest for at least 5 minutes before serving.
3. MAKE THE SALAD: In a large bowl, combine the romaine, cucumbers, bell pepper, scallions, dill, pepperoncini, and capers. Drizzle with the olive oil, red wine vinegar, dried oregano, a pinch of flaky salt, and a couple cracks of black pepper and toss to combine. Gently fold in the feta, and then transfer the salad to a serving platter. Serve with the chicken thighs.
HOT TIP
For a safe and effective way to clean your grill, slice an onion in half and rub the onion cut side down over the hot grill grates after preheating.
"The Wishbone Kitchen Cookbook" by Meredith Hayden
Excerpted from THE WISHBONE KITCHEN COOKBOOK by Meredith Hayden. Text copyright © 2025 by Meredith Hayden. Photographs copyright © 2025 by Emma Fishman. Illustrations copyright © 2025 by Paige Spearin. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Live Smarter
Sign up for the Daily Skimm email newsletter. Delivered to your inbox every morning and prepares you for your day in minutes.
