Salad Mixture

Salad Mixture

Ingredients:
1 cup halved cherry tomatoes
1 small cucumber, peeled, quartered, and sliced

Directions:
1/ small red onion, thinly sliced
2
1/ cup sliced, pitted Kalamata olives
4
1/ cup crumbled Feta cheese
2
1 lemon, quartered
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
2. Whisk together the vinegar, olive oil, oregano, and garlic in a medium bowl
and set aside.
3. Season the chicken with the salt and pepper and grill 6 to 7 minutes per side,
turning once, until it is cooked through and no longer pink in the center.
4. Immediately place the grilled chicken in the vinaigrette and turn a few times to
evenly coat. Let the chicken rest the vinaigrette for about 5 minutes, then slice it
in thin pieces. Return the pieces to the bowl for a few minutes, then remove to a
plate.
5. For the Salad Mixture, combine the lettuce, tomatoes, cucumber, onion, and
olives in the bowl with the vinaigrette. Toss well and portion the mixture onto
chilled plates.
6. Arrange the sliced chicken over the salads and scatter the crumbled Feta
cheese over the top. Garnish each salad with a lemon wedge.
Serves 4
Make a little extra of the vinaigrette if you would like to serve more dressing
on the side.
PANERA BREAD
Grilled Flank Steak with Pickled
Onion
PICKLED ONIONS SOUND LIKE AN UNUSUAL CHOICE FOR THIS SANDWICH, BUT THEY
DEVELOP A BIT OF DEPTH WHEN FIRST SAUTÉED IN OLIVE OIL.