INGREDIENTS
Potato Chips:
• ½ large tomato, cut into wedges
• ½ cucumber, sliced in half moons
• ¾ cup Greek Kalamata black olives, pitted
• ¼ cup red onion, thinly sliced
• ¼ green bell pepper, cored and thinly sliced
• ½ yellow bell pepper, cored and thinly sliced
• ½ red bell pepper, cored and thinly sliced
• 1 tsp dry oregano
• 1 chunk of feta cheese about 2 to 3 ounces
Dressing:
• 6 tbsp Extra virgin olive oil + more for drizzling
• 3 tbsp red wine vinegar
• ¼ tsp salt
RECIPE INSTRUCTIONS
- Mix together the olive oil, vinegar and salt. Set aside.
- Combine the cucumber, bell pepper, red onion and olives in a large mixing bowl. Cut the tomatoes into wedges and add them to the salad at the end, just before the dressing.
- Drizzle the dressing over the salad and sprinkle with oregano; toss briefly.
- Then top with feta cheese. And finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
