Greek Salad with Lemony Pomegranate Vinaigrette and Roast Chicken
For the salad:
Kirby cucumbers, cut in chunks on a bias
cherry tomatoes, cut in half
Feta cheese, crumbled
Castelvetrano olives, pitted
mint, chopped
dill, chopped
lemony pomegranate vinaigrette (recipe below)
lemon and sumac roast chicken (recipe below)
Combine cucumbers, cherry tomatoes, feta cheese, olives and herbs together in a bowl. Toss with as much lemony pomegranate vinaigrette as desired. Taste for seasoning and season with salt and pepper, if desired. Top with the lemon and sumac roast chicken before serving.
For the Lemony Pomegranate Vinaigrette:
1 tablespoon sumac steeped in a little water
2¼ tablespoons lemon juice
1½ tablespoons pomegranate molasses
1-2 garlic cloves, minced
½ cup plus 1 tablespoon olive oil
salt and pepper
Whisk together. Season to taste.
For the lemon and sumac roast chicken:
½ of a rotisserie chicken, meat pulled, boned discarded
heavy pinch dried oregano
lemony pomegranate vinaigrette
Place the pulled rotisserie chicken in a bowl. Add the oregano and toss with some of the lemony pomegranate vinaigrette. Season with salt and pepper, if desired.
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