Italian Herb Infused Village Salad
Greek salad base enhanced with fresh basil and a balsamic glaze for an Italian flair.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 large English cucumber, chopped into chunks
- 4 medium Vine-ripened tomatoes, wedged
- 1/2 cup Red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 200 grams Feta cheese, cubed
- 1/4 cup Fresh basil leaves, torn
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 2 tablespoons Balsamic glaze
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Wash all fresh vegetables and pat them dry thoroughly to prevent a watery salad.
- 2
In a large wooden salad bowl, combine the chopped cucumber, tomato wedges, and sliced red onion.
- 3
Add the Kalamata olives and the torn fresh basil leaves to the vegetable mixture.
- 4
Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, salt, and pepper.
- 5
Toss the salad gently with large spoons until the vegetables are evenly coated with the oil and herbs.
- 6
Place the cubed feta cheese on top of the salad rather than mixing it in to keep the cheese intact.
- 7
Just before serving, drizzle the thick balsamic glaze in a decorative zig-zag pattern across the top.
- 8
Serve immediately at room temperature for the best flavor profile.
Ratings & Reviews
No ratings yet
