The Cobbopoulos; a delicious, Greek-inspired, Cobb salad
This salad is satisfying in so many ways. First, it delivers in flavour, with simple and fresh ingredients that come together in a delicious way. Second, it manages to put a Greek spin on a classic salad making it, in our opinion at least, even better; feta and Kalamata olives tend to do that. Finally, the presentation speaks to each of us, at different moments. The initial plating, ordered and with each ingredient clearly in its place, satisfies the need for organization that one of us has. When the salad gets tossed together to coat every little bit with the delicious dressing…well that’s organized chaos in a bowl, and hits home with the other one of us.
The origin of the Cobb salad (the xeno version) is linked to the Hollywood Brown Derby restaurant and one of the men who started this chain, Robert H. Cobb. The story (or one of the stories) is that this salad was created from a bunch of restaurant leftovers, for a patron named Sid Grauman, a showman and theater owner. It seems that poor Sid had undergone some dental work and couldn’t chew well, so the salad ingredients were chopped into small pieces to make the salad easier for him to eat. How considerate of Mr. Cobb, and how considerate of us to give you a version of this salad that will make you say, Opa! 🙂
When tend to make this salad more frequently in the summer, when we can easily grill the chicken and use fresh vegetables from the garden. Truth is however, that this is a salad that can be enjoyed any time of year. If you would prefer not to grill your chicken, simply pan fry it or bake it until cooked through.
The marinade for the chicken is a basic ladolemono (olive oil and lemon marinade) which Greeks tend to use often. We like to marinade meats and poultry in ladolemono as we do here, and also pour ladolemono onto already cooked meat. Sometimes we do both! Be careful however to never pour ladolemono which was used as a marinade over cooked meat; this can make you very sick.
If you cook your meat and your eggs the day before you can pull this salad together in a very short amount of time; this can be pretty handy during the work week when things tend to get
crazy a bit busier.
Mia Kouppa: Greek-style Cobb salad
- 1 large chicken breast
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 head romaine lettuce
- 2 eggs
- 1 medium tomato, cut into small dice
- 1/2 large cucumber
- 10 Kalamata olives, approximately
- 1/3 cup cubed feta cheese
- 2 tablespoons finely chopped red onion Salad dressing
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 tablespoons red wine vinegar
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh chives
- 1/4 teaspoon dried oregano
- Prepare the ladolemono (olive oil and lemon marinade) for your chicken by whisking together the olive oil, lemon juice and oregano. Pour the ladolemono over the chicken and let it rest in the refrigerator for several hours or overnight.
- Remove the chicken from the marinade and pat it dry. Grill your chicken until it is cooked through and set aside. When it has cooled, cut it into cubes.
- Boil your eggs for 10 minutes so that they are hard-boiled. When they are ready, submerge them in cold water to cool them. Peel your eggs and cut them in half, and then into quarters.
- Prepare your romaine lettuce by washing the leaves and chopping them into 1 inch strips. Dry the lettuce well.
- Select a large shallow bowl. Arrange your lettuce in the bottom of the bowl. Now you will arrange the ingredients in sections on top of your salad. You can either follow our instructions, or arrange things as you prefer. We like to arrange the ingredients as follows:
- Strip of chicken cubes
- A row of Kalamata olives
- Hard boiled eggs
- Sliced cucumber
- Feta cheese
- Red onion
- In a mason jar combine all of the ingredients for the dressing and shake well to combine. Pour the dressing over the arranged salad and serve.
- Upon serving, toss to combine all of the ingredients. Enjoy.