Greek Salad

Extra Virgin
  • 1 ripe tomato, cut in wedges
  • 1 cucumber, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 10 ripe olives, rinsed
  • 8 radishes, cut in half
  • 1 red onion, thinly sliced into rings
  • 2 tbsp chopped fresh parsley
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • Juice of 1/2 lemon
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp freshly ground pepper
  • Salt
  • 4 cups romaine lettuce or mixed salad greens, cut into 2-inch pieces
    • In large bowl, mix together tomatoes, cucumber, green pepper, olives, radishes, red onion and parsley; toss with olive oil, lemon juice, vinegar, oregano and pepper. Season with salt to taste. Serve on bed of lettuce.

      Tip:

      If you like, garnish the salad with anchovies and feta cheese.

    Prep Time

    15 min


    Cook Time

    N/A


    Total Time

    15 min


    Servings

    4-6

     


    X

    Categories

    Lunches

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Greek

    Product: Extra Virgin

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