Salad

Feta and Kalamata Salad

Name: Feta and Kalamata Salad
Cook time: 10 min
Ingredients: 3 Tbsp. Odysea extra-virgin olive oil; 1 tsp Odysea Balsamic Glaze; 3 Tbsp. wine vinegar; 1 English cucumber, coarsely chopped; 1 medium green bell pepper, ribs and seeds removed, thinly sliced; 1 small red onion, thinly sliced; 300g tomatoes, preferably a mix of sizes, halved, quartered, or sliced; 100g Odysea Big Greek Kalamata Olives; 1 Feta Barrel Aged; salt, freshly ground pepper

Cook: 10 mins
Difficulty: Easy
Method: No-cook

Ingredients

3 Tbsp. Odysea extra-virgin olive oil
1 tsp Odysea Balsamic Glaze
3 Tbsp. wine vinegar
1 English cucumber, coarsely chopped
1 medium green bell pepper, ribs and seeds removed, thinly sliced
1 small red onion, thinly sliced
300g tomatoes, preferably a mix of sizes, halved, quartered, or sliced
100g Odysea Big Greek Kalamata Olives
1 Feta Barrel Aged
salt, freshly ground pepper

Method

In a large bowl, whisk together the olive oil, wine vinegar.
Season with salt and freshly ground pepper to taste.
Add the cucumber, green bell pepper, red onion, tomatoes, and Kalamata olives to the bowl with the dressing.
Toss to coat all the vegetables evenly with the dressing.
Gently add the feta slabs to the salad, tossing gently to combine without breaking the feta too much.
Serve: the salad immediately, ensuring all ingredients are well mixed and coated with the dressing.