Prep
5 mins
Cooking
0 mins
Serves 2
Mixed
Serves: 2
Greek Salad
•1 Pack Florette Mixed Salad
•1 Pot Olly’s Garlic & Basil Olives
•1 Bell Pepper, Chopped
•½ Small Red Onion, Thinly Sliced
•150g Cherry Tomatoes, Halved
•150g Cucumber, Chopped
•240g Chickpeas, Drained And Rinsed
•75g Feta Cheese, Crumbled
Greek Salad Dressing
• 1 Garlic Clove, Crushed
• 1 Tsp Dried Oregano
• 60ml Lemon Juice
• 60ml Red Wine Vinegar
• 80ml Extra Virgin Olive Oil
• ½ Tsp Dijon Mustard
• ¼ Tsp Sea Salt
• ¼ Tsp Black Pepper
Method:
Place the Florette Salad in a large bowl and layer the Olly’s Olives, veggies, chickepeas, and feta cheese over the top.
Combine your garlic, oregano, lemon juice and red wine vinegar in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. When ready to eat, drizzle the dressing over the top and enjoy.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!