Vegetarian Greek Cobb Salad: Kalamata olives are a deep purple-brown with a deep. They have a savory flavor and a delicate texture. These olives are my favorite and I could eat them on their own, they add an incredible burst of flavor to this Vegetarian Greek Cobb Salad.
The olives are just the tip of the spear of flavor. Romaine salad loaded with crisp summer veggies, Red onion, plum tomatoes, warm chickpeas, crumbly feta cheese, and garlicky toasted pita bread. Topped off with a dill vinaigrette and you have a summer dish that will put a smile on anyone’s face.
The origins of the cobbs salad
One theory says that it came about in 1937 at the Hollywood Brown Derby restaurant. The cobb salad named for the restaurant’s owner, Robert Howard Cobb. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
Key to this dish
The key to any salad is the dressing. Pick and than finely chop dill fronds. In a large bowl, whisk together 2 tablespoon vinegar, 1 teaspoon water, and 3 tablespoons oil. Season to taste with salt and pepper. I like to use sea salt is has a stronger flavor. The final step is to stir in half of the chopped dill.
Tips for boiling an egg:
The hardest part about boiling an egg is peeling the shell of. Quick pro tip that will get you the perfect boiled egg. It will take 10 minutes from the time you put the egg into the boiling water to be finished. Immediately drain the pot and return to the pot. Cover and shake the pan to gently crack shells, then fill the saucepan with ice water. Let it sit for about five minutes and the egg shell will come right off.
Wine pairing for a Cobb Salad:
Body and Tannins: light, silky tannins, light-bodied
A Pinot Noir goes great with this greek cobb salad. Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black.
Vegetarian Greek Cobb Salad
- medium skillet
- small saucepan
- 2 Mediterranean pitas
- 1 cucumber
- 1 romaine heart
- 1 plum tomato
- 1 oz Kalamata olives
- 1 piece feta cheese
- ¼ oz fresh dill
- garlic use 2 large cloves
- 1 can chickpeas
- kosher salt & pepper
- 2 large eggs
- olive oil
- red wine vinegar or white wine vinegar
- Cook eggs: Fill a small saucepan with water and bring to a boil. Carefully add 2 large eggs to boiling water and cook for 10 minutes over medium heat. Immediately drain and return to saucepan. Cover and shake pan to gently crack shells, then fill saucepan with ice water. Let stand until step 5.
- Prep ingredients: Rinse and drain chickpeas. Finely chop 1 teaspoon garlic, then lightly crush the 2nd garlic clove. Coarsely chop roasted red peppers.
- Season chickpeas: Heat 1 tablespoon oil in a medium skillet over medium. Add chopped garlic; cook, stirring, until fragrant, about 1 minute. Add chickpeas and roasted red peppers. Increase heat to medium-high and cook, stirring, until chickpeas are warm, about 3 minutes. Off the heat, stir in 2 teaspoons vinegar and 1 teaspoon oil. Season with salt and pepper.
- Make vinaigrette: Preheat broiler with top rack 6 inches from heat source. Pick and finely chop dill fronds, discarding stems. In a medium bowl, whisk together 1 tablespoon vinegar, 1 teaspoon water, and 3 tablespoons oil. Season to taste with salt and pepper. Stir in half of the chopped dill. Reserve 2 tablespoons of the vinaigrette in a small bowl.
- Prep salad: Crumble feta. Chop olives, removing any pits. Cut tomatoes into ½-inch pieces. Halve romaine lengthwise, then cut crosswise into ½-inch pieces. Thinly slice cucumber (peel if desired). Peel eggs under running water; cut into quarters. Drizzle pitas all over with oil; broil directly on top rack until toasted, 1–2 minutes per side (watch closely).
- Finish & serve: Rub pitas with crushed garlic clove, then cut into wedges. Season with salt. Add romaine and half each of feta and dill to bowl with vinaigrette; toss and season with salt and pepper. Top with chickpeas, eggs, cucumbers, tomatoes, and olives. Drizzle with reserved vinaigrette. Garnish with remaining dill and feta.
Calories 830kcal, Fat 46.0g, Proteins 29.0g, Carbs 77.0g ALLERGENS
Wheat, Sesame, Soy, Sulphur dioxide and sulphites, Milk and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.