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Greek-style tomato and olive salad

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Ingredients for 6 servings:

  • 3 large oxheart tomatoes
  • 1 bunch of spring onions
  • 3 cloves garlic
  • 2 cans of black olives, pickled
  • 2 pts. Feta cheese, Greek
  • 1 lime(s), zest
  • 1 tsp oregano, dried
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Ideal for grilling

Cut the tomatoes into thick slices, remove the cores, and then dice them. Slice the spring onions into thin rings and finely dice the garlic. Chop the olives into pieces and then mix all the ingredients together. Let the salad marinate for a while. Season with salt and pepper just before serving and stir in the diced cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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