If you’ve ever considered salads to be, well, a bit dull, Meredith Hayden is here to change your mind.
The Big Fat Greek Salad with Souvlaki-ish Chicken, from the chef and social media star’s debut cookbook, The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining, is a delightful and flavorful dish that you’ll want to pair with other refreshing main courses at your upcoming summer gatherings.
And trust us, every bite will be enjoyable, leaving your guests impressed. “Inspired by maroulosalata, or Greek ‘lettuce salad,’ featuring a bounty of greens, I’ve given it the micro-chop treatment so that every single piece makes it onto your fork,” says the New York Times bestselling author and creator of Wishbone Kitchen. “You can eat this as is or stuff it into pita bread.”
Keep scrolling for the must-try recipe that serves 10-12:
Emma Fishman
INGREDIENTS
For the Souvlaki-ish Chicken:
2 lbs boneless, skinless chicken thighs
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
2 tbsp finely chopped fresh oregano leaves
1 medium garlic clove, peeled and grated
1/2 tsp smoked paprika
Kosher salt and freshly ground pepper
Related: Try Rosanna Scotto’s Seasonal Heirloom Tomato and Watermelon Salad
As summer winds down, you can still savor the season with news anchor Rosanna Scotto’s seasonal fruit salad. Featuring heirloom tomatoes and watermelon, Scotto’s salad is the perfect addition to any barbecue or picnic and is even available on the menu of her family’s restaurant.
For the Salad:
2 romaine hearts, finely shredded
2 mini cucumbers, halved and thinly sliced
1 medium green bell pepper, thinly sliced
1/2 cup finely chopped scallions (white and green parts)
1/4 cup roughly chopped fresh dill
10 peperoncini peppers, stemmed and finely chopped
2 tbsp capers in brine, drained
Extra-virgin olive oil, for serving
Red wine vinegar, for serving
1/2 tsp dried oregano
Flaky salt and freshly ground black pepper
8 oz feta cheese (preferably in brine), crumbled
INSTRUCTIONS
1. Marinate the Chicken: In a zip-top bag, mix together all ingredients. Seal the bag and massage the mixture to coat the chicken evenly. Let it marinate in the fridge for at least 30 minutes, or up to overnight.
2. Grill the Chicken: Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to medium-high heat. Remove the chicken from the bag, letting the excess marinade drip off, and place the thighs on the hot grill. Cover and cook, undisturbed, until the first side is well-seared and releases easily from the grill, about 8 to 10 minutes. Flip and continue grilling, covered, until the second side is seared and the juices run clear (or until the internal temperature reaches 175 degrees), about 6 to 8 minutes.
3. Transfer the chicken to a rimmed cutting board and cover it with aluminum foil; let rest for 5 minutes.
4. Make the Salad: In a large bowl, combine the first seven ingredients. Drizzle with olive oil, red wine vinegar, dried oregano, a pinch of salt, and a couple of cracks of black pepper, then toss to combine. Gently fold in the feta and transfer to a serving platter. Serve alongside the chicken thighs.
Hayden’s debut cookbook, The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining, is available now.
