Greek-style cheese salad with kalamata olives and oregano

Name: Greek-style cheese salad with kalamata olives and oregano
Total time: 30 min
Ingredients: 300 g small plum tomatoes halved; 1 peeled cucumber sliced; 1 green pepper in strips; 1 red onion halved and sliced in thin rings; 200 g white cheese blocks (Greek-style cheese); 2 tbsp olive oil; 100 g black olives, e.g. Kalamata; 4 pitta bread; ½ tbsp olive oil; 2 tbsp finely chopped fresh oregano leaves; ¾ tsp sea salt; fresh oregano leaves

Cook 30 Min (minutes) 4 portions

Perfect for a warm day - our recipe for Greek Salad will almost take you to Greece while you eat it. It’s full of authentic flavours that’s bound to trigger memories of sunny days. A beautiful dish full of salty olives, Greek-style cheese, peppery olive oil, crisp greens and aromatic oregano. What’s not to like?

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ingredients

300 g small plum tomatoes halved
1 peeled cucumber sliced
1 green pepper in strips
1 red onion halved and sliced in thin rings
200 g white cheese blocks (Greek-style cheese)
2 tbsp olive oil
100 g black olives, e.g. Kalamata

4 pitta bread
½ tbsp olive oil
2 tbsp finely chopped fresh oregano leaves
¾ tsp sea salt

Garnish

fresh oregano leaves

preparation

Preparation

1. Arrange the tomatoes, cucumber, bell peppers and onions in a serving dish. Cut the cheese into 4 thick slices and add them to the dish. Drizzle the cheese with a little oil and top with olives.

2. Brush the pittas with oil, sprinkle with oregano and salt and press slightly to make the seasoning stick.

3. Slice each pitta into 5-6 strips and place on a baking sheet lined with aluminium foil. Toast the pitta strips in the middle of the oven on the grill setting – turn them over after about 2 min.

4. Arrange the warm, toasted pitta strips on the Greek salad serving dish, garnish with oregano and serve – either as is or as a side dish with grilled meat or fish.