Cooking & Recipes

10 Mins
9 Mins
Greek Kalettes®


  • 4 tablespoons olive oil, divided
  • 6 ounces Kalettes®
  • 1 cup grape tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/4 cup feta, crumbled
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons oregano, chopped (1 ½ teaspoon dried oregano)


In large skillet over medium, heat the oil. Add Kalettes® and toss to coat. Cover and cook for 3-5 minutes. Add tomatoes and olives and cook uncovered for an additional 2-4 minutes.

In small bowl, add 2 tablespoons of oil, feta cheese, lemon juice and oregano. Stir to combine. Add to Kalettes® and toss. Serve warm or at room temperature.


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