Recipes Salads Greek Salad Greek Salad of Sorts 5.0 (2) 2 Reviews Of his delicious and crowd-pleasing Greek salad, Athens, Georgia, chef Hugh Acheson says, "It feeds four people like champions, or six like semifinalists." By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 4 to 6 Ingredients 1 pound ripe red tomatoes (about 2 large), cored and cut into 1/2 -inch pieces 1/2 red onion, cut into 1/4 -inch dice 1/2 English cucumber, cut into 1/2-inch pieces 1 red bell pepper, cored and cut into 1/2-inch pieces 1/2 cup parsley, finely chopped 1/4 cup mint leaves, chopped 1/4 cup pitted kalamata olives, chopped 2 1/2 ounces feta, crumbled (about 1/2 cup) 4 medium peperoncini, stemmed and chopped 2 cups salted pita chips, broken into pieces 1/2 cup Greek Vinaigrette (see Note) Directions In a large bowl, combine all the ingredients and toss to coat with the vinaigrette. Serve. Notes Greek Vinaigrette Rate it Print