Greek Salad with Organic EVOO

Yield: 4 servings
Time: 15 minutes

Ingredients

• 600 g ripe tomatoes, cut into wedges
• 1 medium cucumber (250 g), sliced
• 120 g red onion, thinly sliced
• 120 g green bell pepper, sliced
• 150 g feta, in a single slab
• 100 g Kalamata-style olives, whole
• 45 ml Organic PGI Lakonia extra virgin olive oil
• 10 ml red wine vinegar
• 1 tsp dried oregano (1–2 g)
• Sea salt to taste

Preparation Steps

1. Place tomatoes, cucumber, onion, and pepper in a wide bowl.
2. Add olives and season lightly with salt.
3. Drizzle with vinegar and olive oil; toss once, gently.
4. Set the feta slab on top, sprinkle oregano, and finish with a final thread of olive oil.

Finish & Serve: Serve immediately with good bread.
Pairing (optional): Enjoy with a chilled Organic PGI Korinthos white wine.