Greens don’t have to be the star of every salad, but it’s always a plus to get in your daily serving. Mediterranean flavors are the highlight of this dish while local farmer’s market greens give it a little Memphis flair. This salad pairs perfectly with fish.
- 0.25 cup extra virgin olive oil
- 1 garlic clove (peeled and smashed)
- 1 tsp fresh oregano (minced)
- 0.5 tsp fresh thyme (minced)
- 3 pints of various grape or cherry tomatoes (sliced in half)
- 0.5 cup Kalamata olives (pitted and sliced in half)
- 0.5 cup Castelvetrano olives (pitted and sliced in half)
- 0.5 cup black olives (pitted and sliced in half)
- 0.75 cup thinly sliced pepperoncini
- zest of 2 lemons
- 3 tsp kosher salt
- 2 cups seasonal greens
- 6 oz feta cheese (optional)
- Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep.
- In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.
- When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined.
- Add greens in the bottom of a deep bowl and top with the tomatoes and olives. Sprinkle with cheese if desired.
Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “next-generation southern” – fun and fundamentally southern with a modern twist using fine, fresh, and unexpected ingredients. She is a regular contributor on Local Memphis Live, her recipes have been featured on The Today Show, and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at http://www.andreascooktales.com.