KVO Greek Salad
Ingredients
Greek Salad:
- 2 capsicums, deseeded, sliced
- 3 Lebanese cucumbers, cubed
- 1 punnet of cherry or grape tomatoes, cut in half
- 1 small red onion, thinly sliced
- ½ cup feta cheese, crumbled or cut into small pieces
- ½ cup of KVO Athena Kalamata Olives
Dressing:
- ¼ cup KVO Chef’s Choice Extra Virgin Olive Oil
- 2 tbs KVO Sherry Vinegar
- 2 tbs KVO Balsamic Vinegar
- 1 tbs of the feta brine
- 1 tbs fresh dill, chopped
- ½ tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 clove of garlic, very finely minced
- Juice from ½ lemon
Method
- To make the dressing, whisk together the olive oil, sherry vinegar, balsamic vinegar, feta brine, dill, oregano, sea salt, pepper, garlic and lemon juice in a medium-sized bowl.
- Place capsicum, cucumber, cherry tomatoes, red onion, feta cheese and olives in a large bowl, pour over our dressing and toss to coat.
- Appears simple? It is – use the finest and freshest quality ingredients you can. Your tastebuds will thank you. Enjoy!