Greek Salad
Greek Salad
Submitted by Chef Mike Kenat, Guest Chef
Salads
Ingredients
- 1-pint grape tomatoes, halved
- 3 tablespoons red onion, diced
- 4 ounces cucumber, small dice
- 2 ounces Kalamata olives, halved
- 4 ounces Feta cheese
- 1/4 cup Fustini’s Thyme balsamic
- 2 tablespoons Fustini’s Garlic olive oil
- 1 tablespoon Fustini’s Meyer Lemon olive oil
- 1 teaspoon fresh thyme, minced
- Kosher Salt, black pepper, ground to taste
Directions
- In a large bowl, combine tomatoes, red onion, cucumbers, olives, Feta cheese and mix thoroughly. Add Fustini&rsquo,s Thyme balsamic, Fustini&rsquo,s Meyer Lemon olive oil, and Fustini&rsquo,s Garlic olive oil. Season to taste and serve immediately
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