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wild-mediterranean-greek-salad

Wild Mediterranean Greek Salad with Grilled Peaches

Do you know what I love more than anything?  A damn good Greek salad.  Have you ever tried grilled peaches with feta? One luscious bite after another fills your palette with an earthy taste, combined with sweet and salty flavors from the fruit and cheese…a match made in culinary heaven.

If I had to pick one dish to live off of, it’ll probably be this one.

Enjoy, friends! xx Stella

Servings 4

Prep Time 15 minutes
Cook Time 20 minutes

INGREDIENTS

1 1/2 tablespoons avocado oil or butter
1 pound chicken breast
2 medium peaches
8 small yellow and red bell peppers
1 large Hot House cucumber peeled and sliced into half-moons
1 medium red onion sliced thinly
2 cups cherry tomatoes halved
1 cup kalamata olives pitted
4 leaves romaine lettuce
1/2 pound feta cheese cubed
1/2 cup EVOO cold pressed
1 tablespoon dried oregano
2 teaspoons sea salt

INSTRUCTIONS

Grilled chicken

Heat a nonstick skillet or grill pan over high heat with 2 teaspoons butter or avocado oil. Spice chicken breasts with 2 teaspoons oregano and a pinch of sea salt; cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. Set aside on a plate.

Grilled peaches and peppers

Heat the nonstick skillet or grill to medium-low and use the remaining butter or avocado oil. Halve and pit peaches; brush both sides with the butter or oil. Place peaches on the skillet or grill; cook until charred and softened, 4 to 5 minutes per side. Set aside on a small plate.
Grill the small peppers on the same nonstick skillet or grill until charred, about 3 minutes per side. Remove from heat.
When the peppers are cool enough to handle, cut off tops and remove the seeds (I like leaving a few seeds because of the texture). Chop roughly and set aside on dish with grilled peaches.

Salad

Add tomatoes, cucumber, onion in separate serving bowls and drizzle olive oil, sea salt, and oregano; gently toss and set aside.
Layer the bottom of a medium serving bowl with romaine lettuce leaves.
Arranged the remaining ingredients like how you see in the photograph.
Top with some extra virgin olive oil, sea salt, and oregano.

RECIPE NOTES

I keep the dressing very simple by using just a good quality cold-pressed olive oil, some sea salt, and oregano. My grandmother would have her Greek salads with scallions, although not a typical ingredient to the traditional, it pairs quite nicely with the peaches and feta.

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