Greek Salad

Greek Salad

Greek Salad

Featuring: Traditionle Balsamic and Sweet Basil Extra Virgin Olive Oil


  • 4 large ripe tomatoes
  • 1/2 large red onion
  • 2 large cucumbers
  • 1 cup Kalamata olives
  • 4 ounces high quality feta cheese: crumbled, cut into squares, or in a block (Greek feta, if you can find it!)
  • 2 tablespoons Sweet Basil Extra Virgin Olive Oil
  • 1 tablespoon Traditonale Balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 tablespoons capers (optional)
  • Kosher salt


Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt.

Thinly slice ½ red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.

In a large bowl, combine the tomatoes, red onion, and cucumbers with 1 cup Kalamata olives, 4 ounces feta cheese crumbles, 2 tablespoons Sweet Basil olive oil, and 1 tablespoon Traditionale Balsamic vinegar. If desired, add 2 tablespoons drained capers and 1 teaspoon dried oregano. Gently mix to combine.

Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.

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