Early Harvest
Greek salad with feta and oregano
A clean Mediterranean idea that lets simple ingredients speak. The olive oil is added at the end to preserve its fresh green profile.
- Prep
- 15 minutes
- Cooking
- No cooking
- Total
- 15 minutes
- Difficulty
- Easy
Ingredients
- 3 ripe tomatoes, cut into large pieces
- 1 cucumber, sliced
- 1 small red onion, finely sliced
- 120 g feta
- 12-14 olives
- 1 tsp dried oregano
- Sea salt flakes
- 3-4 tbsp ÓLETHRA Early Harvest
Method
- 1Place the vegetables in a wide bowl without pressing them.
- 2Add the olives and a little sea salt.
- 3Place the feta in the centre and rub the oregano over it.
- 4Finish with ÓLETHRA Early Harvest just before serving.
Why it works
The green character of Early Harvest lifts the freshness of tomato and the saltiness of feta.
Serve at room temperature and add a little extra olive oil on the plate.