GREEK SALAD

2 serves

– with Parthenon Pitted Kalamata olives

  • 2 tomatoes, cut in wedges

  • 1 cucumber, sliced

  • 1 green bell pepper, sliced

  • 1 small onion, sliced

  • 60g (2 oz) feta cheese

  • 8-10 Parthenon Pitted Kalamata olives

  • 1 teaspoon of capers

  • 1 tablespoon vinegar, optional

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon oregano

  • salt

Place the tomatoes, cucumber, onion pepper and capers in a salad bowl and season with a little salt. Top with ‘crumbled ‘ feta cheese, Parthenon Pitted Kalamata olives and oregano.
Drizzle the olive oil over together with the vinegar and serve.