Greek salad , intense olive oil, black olives

Greek salad , intense olive oil, black olives

4 persons
20 minutes
0 minutes
0 minutes
Olive oil or Olives used : Picholine

Tips and tricks

Annelyse’s tips : i serve this salad with toasted bread or Lebanese bread.


  • 500g cherry tomatoes
  • 1 cucumber
  • 1 green pepper
  • 1/2 red onion
  • 20 black olives (Nyons PDO, Nice, Vallée des Baux de Provence, or Grossane, Cailletier, Tanche, Négrette…varieties)
  • 2 tbsp capers
  • 1/2 tbsp balsamic vinegar
  • 200g feta cheese
  • 1 garlic clove
  • 1/2 bunch of parsley
  • 12 large basil leaves
  • 2 small fresh onions
  • 5,5 tbsp intense olive oil
  • Salt, pepper
  • Blend fresh onions with parsley, basil and garlic. Add feta cheese, 4 tbsp olive oil, salt, pepper and blend gently (the mixture doesn’t have to be smooth). Set aside.
  • Cut cherry tomatoes in half, cut cucumber and green pepper in sticks. Slice thinly the onion. Stone the olives. Blend all these ingredients with capers, remaining olive oil and vinegar.
  • Prepare the plates and add the feta cheese mixture.

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Cooked by Annelyse Chardon

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