Mediterranean Feta Pickle Salad with Jalapeños
A crisp, tangy, slightly spicy salad made with mixed greens, cherry tomatoes, red onion, pickled cucumbers, pickled jalapeños, feta cheese, and Italian dressing.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Spoon or tongs (for tossing)
- Optional: colander (if washing the greens)
Ingredients
- 6–8 cups mixed greens
- 1½ cups cherry tomatoes halved
- ½ medium red onion thinly sliced
- ½ cup Grillo pickles pickled cucumber, chopped
- 3–5 whole pickled jalapeños or to taste; slice into rings if preferred
- ¾ cup crumbled feta cheese
- 3–4 tablespoons Italian dressing
Instructions
- Place the mixed greens in a large bowl.
- Add the halved cherry tomatoes, sliced red onion, chopped Grillo pickles, and pickled jalapeños.
- Sprinkle the crumbled feta over the top.
- Drizzle with 3 tablespoons Italian dressing and toss gently until lightly coated.
- Taste and add the remaining tablespoon of dressing if needed. Serve immediately with the air-fried Greek chicken thighs.
Notes
Slice the vegetables into bite-sized pieces so you can get a little bit of everything onto your fork. Start with less dressing and add more only if needed because the feta and pickles already provide plenty of flavor.