Description

Green Jacket Salad Recipe from the famous Augusta restaurant—iceberg lettuce, tomatoes, green onions, and parmesan cheese and toasted pita in tangy dressing.

Ingredients

3 pita breads
2 tablespoons olive oil
½ teaspoon seasoned salt
¼ teaspoon garlic powder
¼ teaspoon black pepper

For the Dressing

½ cup olive oil
⅓ cup red wine vinegar
1 teaspoon seasoned salt
½ teaspoon dried oregano
1 teaspoon Dijon mustard
1 small clove garlic, finely minced
1 teaspoon honey (or sugar)

For the Salad

4 cups chopped romaine lettuce
4 cups chopped iceberg lettuce
1 cup cherry tomatoes, halved
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley
⅓ to ½ cup freshly grated Parmesan cheese
Fresh cracked black pepper, to taste

Instructions

1. Make the pita chips

Preheat your oven to 375°F. Cut the pita bread into triangles or bite-sized pieces and place in a single layer on a baking sheet. Drizzle with olive oil and toss lightly to coat. Sprinkle with seasoned salt, garlic powder, and black pepper. Bake for 8–10 minutes, or until golden and crisp. Let cool completely—they’ll crisp up even more as they cool.

2. Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, seasoned salt, dried oregano, Dijon mustard, minced garlic, and honey until well combined.

3. Prepare the salad

Chop the romaine and iceberg into bite-sized pieces. Make sure the lettuce is cold and completely dry. In a large bowl, combine the lettuce, cherry tomatoes, green onions, parsley, and Parmesan cheese.

4. Toss and serve

Pour the dressing over the salad and toss gently until everything is lightly coated. Top with the homemade pita chips just before serving so they stay crisp. Finish with fresh cracked black pepper and an extra sprinkle of Parmesan if you like.

Notes

Storage Tips

Store salad and dressing separately for best results
Keep pita chips in an airtight container at room temperature
Toss just before serving for maximum freshness
Leftover dressed salad is best eaten within a day