Vertical Farm Greek Salad
Fresh and crisp Greek salad made with vertically farmed vegetables for maximum flavor and nutrition.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cups vertically farmed cherry tomatoes, halved
- 1 large vertically farmed cucumber, diced
- 1 vertically farmed red onion, thinly sliced
- 1 vertically farmed green bell pepper, diced
- 1 cup Kalamata olives
- 200g feta cheese, cubed
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Nutrition Facts
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Instructions
Wash all vertically farmed vegetables thoroughly under cold running water.
Halve the cherry tomatoes and place them in a large salad bowl.
Dice the cucumber and green bell pepper, then add them to the bowl with the tomatoes.
Thinly slice the red onion and add it to the bowl along with the Kalamata olives.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all ingredients.
Add the cubed feta cheese on top just before serving to maintain its texture.
Serve immediately for the freshest taste and crispest texture.
Chef's Tips
- Freshness Tip: Use vegetables harvested the same day for maximum crispness and flavor.
- Cheese Variation: Try with different types of cheese like goat cheese or halloumi for a twist.
- Herb Boost: Add fresh mint or basil leaves for an extra layer of flavor.
- Protein Add: Include grilled chicken or shrimp to make it a complete meal.
- Storage: Best eaten immediately, but can be refrigerated for up to 2 days without the dressing.
