Ultimate Greek Salad
Forget the white tablecloths and tiny oil‑and‑vinegar cruets — this Ultimate Greek Salad brings the whole seaside taverna vibe straight to your kitchen counter, no passport required. Crisp Taylor Farms Romaine Hearts are tossed with juicy tomatoes, cool cucumbers, briny Kalamata olives, and a quick lemon‑oregano vinaigrette that tastes like sunshine. We’ve also swapped out the usual croutons in favor of crispy, oven-toasted pita chips that swoop in with just‑out‑of‑the‑oven warmth and a satisfyingly toasty snap. So, grab your sheet pan, crank up your oven, and get ready to sprinkle feta like confetti! (But try to get most of it on the salad.)
- Active Time:
- 10 minutes
- Total TIME:
- 15 minutes
- SERVINGS:
- 4
Ingredients
- 2 Taylor Farms Romaine Hearts, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half‑moons
- ½ cup Kalamata olives, pitted
- ½ cup feta, crumbled
- 1 whole‑wheat pita, cut into triangles
- 2 Tbsp extra‑virgin olive oil, plus more for brushing
- 1 tsp dried oregano, divided
- Juice of 1 lemon
- Sea salt & freshly ground pepper
Directions
- Brush pita pieces with olive oil, sprinkle with ½ tsp oregano and a pinch of salt, and toast at 400°F for 8 minutes.
- Whisk remaining oil, lemon juice, ½ tsp oregano, salt, and pepper.
- Toss romaine, tomatoes, cucumber, olives, and feta with dressing.
- Just before serving, top with warm pita chips for a satisfying crunch!
Why Kalamatas?
Kalamata olives hail from the lovely, sun‑drenched Messinia region of southern Greece, where the city of Kalamata lends these olives both their name and their Protected Designation of Origin (PDO) status. True Kalamatas are almond‑shaped and ripen naturally to a deep eggplant‑purple color just before harvest. They’re handpicked to preserve their delicate skins, then traditionally cured in a brine of sea salt, red‑wine vinegar, and sometimes a bit of extra‑virgin olive oil for good measure.
That slow, wine‑infused curing process brings out a complex flavor that’s rich, fruity, and slightly tangy with a lingering note of red wine. This sets them apart from milder, buttery Castelvetrano or the sharper, green Manzanilla olives. Kalamatas are firmer and “meatier” than many other olives, giving you a satisfying bite that holds up quite beautifully in salads without turning mushy. Just a handful can transform a dish, delivering a pop of Mediterranean brininess you simply won’t get from ordinary table olives.
