Feed Me: Mediterranean Salad

One of my all time favorite restaurants in Manhattan is Beyoglu; I crave their house salad approximately every 45 minutes of my life. Since dropping dollar bills regularly for this delicacy, I have created my own version of the salad; which I am QUITE proud of if I do say so myself (and I do).  Now please note that I did omit the pepperoncinis and olives you see in the original above, but you are more than welcome to add if you wish (p.s. olives have cooties). Then just top with using your favorite lemon vinaigrette dressing or make your own.


  • Arugula or any sort of lettuce you prefer
  • Container of Camapari tomatoes
  • 1 carrot
  • Half of red onion
  • One container of either crumbled or whole feta cheese (it is all about what you prefer)
  • 2 boneless chicken breasts
  • Greek olives (optional)
  • Pepperoncinis (optional)
  • Salt
  • Pepper


Coarsely chop the half of the red onion and quarter the tomatoes. Place in a bowl, add about 1/4 tsp of salt, set aside.

Use a peeler and completely peel the carrot; add to the bowl of onions and tomatoes. Add arugula to the salad mixture.

If you have a grill you can salt and pepper the chicken breasts and throw them on the grill. Otherwise you can pan fry the chicken in olive oil for 3-4 minutes on each side until they have a light brown color; then broil them in the oven for approximately 20 minutes or until the chicken is completely cooked. (Since we lost our grill in our move these breasts went in the oven). Place the chicken to the side and let rest for another 10 minutes to allow for the chicken to moisten. Then cut the chicken into bite-sized pieces.

Mix in the chicken in with the tomatoes, onions, arugula, and carrots; place into individual serving bowls. Top with the feta, olives (barf), and pepperoncinis. Finish with a lemon vinaigrette.


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