Greek salad, intense-flavoured oil and black olives
Ingredients
For
4
personnes
- 500g cherry tomatoes
- 1 cucumber
- 1 green pepper
- 1/2 red onion
- 20 black olives from France (PDO Nyons, Nice, Vallée des Baux de Provence, varieties including Grossane, Cailletier, Tanche, Négrette...)
- 2 tablespoons of capers
- 1/2 tablespoon of balsamic vinegar
- 200g of feta
- 1 clove of garlic
- 1/2 bunch of flat-leaf parsley
- 12 lovely basil leaves
- 2 small spring onions
- 5.5 tablespoons of full-flavoured olive oil
- Salt, pepper
Tip
Annelyse’s tip: I serve this Greek salad with slices of toasted country bread or Lebanese bread.
Instructions
- Blend the spring onions with the parsley leaves, basil leaves and garlic. Add the feta, 4 tablespoons of olive oil, salt and pepper, and blend briefly until the mixture is not quite smooth. Set aside.
- Cut the cherry tomatoes in half, and the cucumber and pepper into sticks. Cut the onion into thin rings. Stone the olives. Mix all these ingredients together with the capers, the remaining olive oil and the vinegar.
- Divide between the plates and add the herb-flavoured feta.
Tip
Annelyse’s tip: I serve this Greek salad with slices of toasted country bread or Lebanese bread.
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