KALAMATA

GREEK SALAD

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Greek salad is a dish most people are familiar with, very simple and a great showcase for end of summer ingredients. We grabbed some ripe cherry tomatoes along with a handful of other primo produce and mixed it all up with some of the best Greek imports around. Olives from a small batch producer called Petrina Harvest based in Lakonia, Greece and Feta cheese aged in a barrel. Mix it all together with a healthy serving of capers and serve. Colourful, Balanced and outright delicious.

Greek Salad:

10 grape tomatoes

1 yellow bell pepper

1 red onion

1 cucumber

250g marinated feta cheese (recipe included on seperate page)

20 kalamata olives

1 tbsp capers

250ml red wine vinegar

1 lemon

s&p to taste

Start by slicing your red onion thin (we use a mandolin) and toss with the red wine vinegar. This should marinate for about 1 hour. Chop the rest of your veggies and toss in the onion with a little of the vinegar as well. Mix in your olives, a little olive oil and a little lemon juice. Be sure to taste before adding too much salt as many of the ingredients are on the saltier side. Transfer the salad into a bowl and serve with a nice chunk of marinated feta and healthy spoonful of capers. Best enjoyed with our cocktail.