Greek Salad

 Prep time: 10 minutes Serves: 4-6

Needed for this recipe:

Divina Organic Pitted Kalamata Olives
Sunshine Coast Olive Oil Co. Eureka Lemon Olive Oil
Sunshine Coast Olive Oil Co. Oregano White Balsamic
Sunshine Coast Olive Oil Co. Sicilian Lemon White Balsamic** OPTIONAL

Ingredients:

1 bunch of seasonal greens, such as arugula, Romaine lettuce, leaf lettuce: cut into bite-sized pieces
1-2 bell peppers (red, yellow, green…whatever you prefer)
2 medium-sized fleshy tomatoes, sliced in thin wedges
1/3 English Cucumber, sliced in quarters small to medium-sized quarters
6 Tablespoons Sunshine Coast Olive Oil Co. Lemon Olive Oil
6 Tablespoons Sunshine Coast Olive Oil Co. Oregano White Balsamic
Salt and Pepper
Feta cheese, in small cubes (I chose herb-coated feta)
½ jar Divina Organic Pitted Kalamata Olives (slice them in 1/2 if you prefer)

Recipe:

Wash and prepare all your vegetables. In a separate bowl, mix your oil, balsamics, salt and pepper. You need 6 Tablespoons of oil and of balsamics, and can either do 6 Tablespoons of Oregano Balsamic OR a mix of Oregano and Sicilian Lemon Balsamics (if you prefer things sweeter and more lemony, opt for the latter, but if you like tart, more tarditional dressing go with full oregano). Pour this mix over your vegetables and toss the vegetables until they are well coated. Divide your coated vegetables into separate plates, then dress with olives and feta.

print