The classic Greek Salad, a staple for summers in the sunshine.
Our Olive Branch
GREEK SALAD DRESSING.- perfectly blended using our own Extra Virgin Olive Oil, a wonderful Red Wine Vinegar, Greek Thyme & Oregano.
Olive Branch GREEK SALAD DRESSING⠀
Good quality Greek Feta
Good quality Whole Kalamata Olives
1 Red Onion
1 Green Pepper
3 Small Cucumber
4 Ripe good quality Tomatoes
Oregano (dried or fresh)
1In a large shallow bowl or dish, chop the tomatoes into quarters, eighths or halves depending on size (you want chunks, but not too big to fit in the mouth! (chopping in the dish keeps those tasty tomato juices)
2Cucumbers are often peeled leaving 'stripes' of green skin, but peel as you please, then halve lengthways and chop into large chunks. Add to dish.
3Slice the pepper into cross sections. If v large then halve or quarter. Add to dish
4Add the kalamata olives (unsliced).
5Thinly slice the red onion. If very large then cut in half (semi-circles). If you have a sensitive stomach and find raw onion too harsh then pre-soak in water and a little vinegar to take the edge off.
6Shake bottle well then pour over a good few tablespoons of the Greek Salad Dressing.
7Place feta on top - either left whole or broken a little / in half (but not crumbled). Sprinkle over dried oregano, or finely chopped fresh leaves then pour on a little more dressing onto the feta.
8Serve with a nice fresh bread, or as a side.
Ingredients
Olive Branch GREEK SALAD DRESSING⠀
Good quality Greek Feta
Good quality Whole Kalamata Olives
1 Red Onion
1 Green Pepper
3 Small Cucumber
4 Ripe good quality Tomatoes
Oregano (dried or fresh)
Directions
1In a large shallow bowl or dish, chop the tomatoes into quarters, eighths or halves depending on size (you want chunks, but not too big to fit in the mouth! (chopping in the dish keeps those tasty tomato juices)
2Cucumbers are often peeled leaving 'stripes' of green skin, but peel as you please, then halve lengthways and chop into large chunks. Add to dish.
3Slice the pepper into cross sections. If v large then halve or quarter. Add to dish
4Add the kalamata olives (unsliced).
5Thinly slice the red onion. If very large then cut in half (semi-circles). If you have a sensitive stomach and find raw onion too harsh then pre-soak in water and a little vinegar to take the edge off.
6Shake bottle well then pour over a good few tablespoons of the Greek Salad Dressing.
7Place feta on top - either left whole or broken a little / in half (but not crumbled). Sprinkle over dried oregano, or finely chopped fresh leaves then pour on a little more dressing onto the feta.
8Serve with a nice fresh bread, or as a side.
AuthorBarneyCategorySalad & Veg, Starters & Sides, Vegetarian