*Greek Salad

Yellow Bell Pepper, ea._THUMBNAIL
In Stock
Red Bell Pepper, ea._THUMBNAIL
In Stock
Organic Red Onion, ea._THUMBNAIL
In Stock
Mt. Vikos Feta, 7oz_THUMBNAIL
In Stock

Castelvetrano Olives, 1lb_THUMBNAIL
In Stock
Garlic Bulb, ea._THUMBNAIL
In Stock
Oregano Bunch, ea._THUMBNAIL
In Stock

Greek Salad

  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick  
  • 1 red bell pepper, large-diced 
  • 1 yellow bell pepper, large-diced 
  • 1 pint cherry or grape tomatoes, halved 
  • 1/2 red onion, sliced in half-rounds 
  • 4 oz feta cheese, 1/2-inch diced (not crumbled) 
  • 1/2 cup castelvetrano olives, pitted
For the vinaigrette: 
  • 2 cloves garlic, minced 
  • 2 teaspoon fresh oregano, chopped 
  • 1/2 teaspoon Dijon mustard 
  • 1/4 cup red wine vinegar 
  • 1 teaspoon sea salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 cup good olive oil 
Place the cucumber, peppers, tomatoes and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. Serves 6

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