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Preparation Time : 5
Cook Time : 5
Total Time : 10
cucumber, unpeeled, seeded, and sliced ¼ inch thick 1 nos
red bell pepper, large-diced 1 nos
yellow bell pepper, large-diced 1 nos
cherry tomatoes, halved 10 nos
red onion, sliced in half-rounds 1/2 nos
pound feta cheese, ½ inch diced (not crumbled) 50 gms
olives, pitted 1/2 cups
For the vinaigrette : garlic infused olive oil 60 ml
dried oregano 1 tsp
English mustard 1/2 tsp
good red wine vinegar 30 ml
salt 1 tsp
freshly ground SPRIG TGSEB Whole Black Pepper 1/2 tsp
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette: Whisk together the oregano, mustard, vinegar, salt and freshly ground black pepper in a small bowl.
Still whisking, slowly add the garlic infused olive oil to make an emulsion.
Pour the vinaigrette over the vegetables.
Add the feta and olives and toss lightly.
Set aside for 30 minutes to allow the flavours to blend. Serve at room temperature.
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