This classic Greek Salad maintains the Mediterranean tradition of fresh vegetables, herbs, Kalamata olives, and a generous amount of Kontoulis Family Olive Oil. Perfect for lunch or served as a side dish. Serves 4 to 6. Preparation time: 1/2 hour
1/2 cup Kontoulis Family Olive Oil
3 to 4 firm vine-ripened farmer’s market tomatoes 1 red or white onion, peeled
1 small cucumber, peeled
1 large green or yellow pepper
1/3 cup Kalamata Olives (black pitted)
2 to 3 pinches dried oregano
1/2 cup crumbled feta cheese or a chuck
Wash and dry your vegetables. Cut the tomatoes into small wedges, slice the cucumbers, and thinly slice the onion and pep- pers. Add oregano, salt, and pepper to taste. Add the Kalamata olives and the crumbled feta cheese. Now add the Kontoulis Family Olive Oil, toss and serve.
