Tomato Olive Salad with Local Greens

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.

Grocery List:

  • 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) 


  1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep.
  2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.
  3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined.
  4. 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

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