Anyone who is actually Greek (my fiance and future father in law included) will probably cringe at this salad. It’s not a real Greek salad. Notice how I call it Jacky’s Greek salad.

It takes some of my favorite elements of a Greek salad and Greek food and some of my favorite things in general (like an egg with a runny yolk) and combines the two to make a salad worthy of a meal.

Start by preheating your oven to 400.

Slice up some white button mushrooms and some zucchini and lay them on a foil-line baking sheet. Drizzle with olive oil, salt and pepper.

Toss those in the oven to roast for about 10 minutes.

Prepare the base for your salad. I layered baby spinach, kalamata olives, artichoke hearts and feta cheese on a big plate.

Then I added the zucchini and mushrooms when they were done roasting.

I love the combination of cool crisp spinach with warm and slightly mushy zucchini.

Top the salad with two fried eggs

And there you have my Greek inspired salad.