Lemon Mint Greek Salad
A proper Greek salad doesn't need much — just good vegetables, good olives, good feta, and dressing made from genuinely exceptional oil and vinegar. This version uses our Milanese Gremolata Olive Oil for its bright lemon and herb character, Sicilian Lemon White Balsamic for a clean tartness, and Village Batch Kalamata Olives because life is too short for grocery store olives. It comes together in ten minutes and tastes like somewhere sunnier than wherever you are.
Recipe: Lemon Mint Greek Salad Serves 6
Ingredients:
4 Roma tomatoes, quartered
2–3 cucumbers, cut into 1-inch pieces
1 red onion, cut into 1-inch dice
1 cup Kalamata Olives
1 cup crumbled feta
¼ cup Milanese Gremolata Olive Oil
2 tbsp Sicilian Lemon White Balsamic
Salt and cracked black pepper to taste
Instructions:
Combine tomatoes, cucumbers, and red onion in a large bowl.
Add olives, feta, olive oil, and balsamic. Toss well to combine.
Season with salt and cracked black pepper. Serve immediately, or refrigerate for up to an hour to let the flavors come together — both are excellent.
Serve It With: This is the natural companion to our Milanese Gremolata Rack of Lamb or Grilled Lamb Chops. Also wonderful alongside grilled salmon, tucked into warm pita with hummus, or simply on its own with good crusty bread.