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About the Dish

  • Roasted Red Peppers

    Roasted Red Peppers

  • Pita Bread

    Pita Bread

  • Snap Beans

    Snap Beans

  • New Potatoes

    New Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Shallot


  • Olives


  • Capers


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Feta Cheese

    Feta Cheese


Please read entire recipe before beginning.
Cut the potatoes in half and toss with 1 tbsp olive oil and PeachDish salt. Spread out on heavy baking sheet and roast for 15-20 minutes or until browned and fully cooked.
In a medium sized saucepot add 3 cups water and a pinch of salt. Place the pot over high heat. Cut the stem end off of the green beans. When the water comes to a rapid boil add the green beans and cook for 3-4 minutes or until tender. Once cooked remove the green beans and submerge them completely into ice water. Let them remain in the ice water and set aside.
Turn the oven off and place the pita in the oven to warm.
Peel, half and thinly slice the shallot. Roughly chop the olives. Remove any seeds, and thinly slice the pepper. Mix the shallot, olives, roasted pepper, capers, cider vinegar, remaining tablespoon olive oil, green beans, and potatoes. Taste and adjust seasoning with PeachDish salt.
Remove pita from the oven and slice. Serve the salad topped with feta cheese and pita on the side and enjoy!