The Olive Bin

Greek Salad

Chop the tomatoes into quarters; cut the cucumbers and red onions into 1-inch dice Place tomatoes, cucumbers and onions in a serving bowl with the olives and cubed cheese Toss with the olive oil and balsamic Season with salt and pepper You can serve this immediately, but it really comes into its own if ou place it in the fridge for an hour to let the flavors meld.   From The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus (we carry this cookbook in the store).
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Ingredients

4 Roma tomatoes

2 English cucumbers

1-2 red onions

1 C olives (your choice)

1 C cubed feta cheese

1/2 C The Olive Bin's Milanese Gremolala infused olive oil

2 T The Olive Bin's Sicilian Lemon white balsamic vinegar

1/2 tsp sea salt

1/4 tsp cracked black pepper

Directions

  1. Chop the tomatoes into quarters; cut the cucumbers and red onions into 1-inch dice
  2. Place tomatoes, cucumbers and onions in a serving bowl with the olives and cubed cheese
  3. Toss with the olive oil and balsamic
  4. Season with salt and pepper

You can serve this immediately, but it really comes into its own if ou place it in the fridge for an hour to let the flavors meld.

 

From The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus (we carry this cookbook in the store).

Associated Products

Milanese Gremolata Olive Oil
Milanese Gremolata Olive Oil
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Sicilian Lemon White Balsamic
Sicilian Lemon White Balsamic
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