Greek salad


4 medium red tomatoes
2 small cucumbers
20 black olives
100 g of feta or fresh cheese
Sal Maldon

To make the olivade

10 black olives 150 ml olive oil






In a glass of toormix we add the 10 boneless black olives with the oil, we grind well and leave to rest.

Wash and cut the tomato into quarters. We booked in a bowl

Peel the cucumber and cut into quarters. Add to bowl and mix.

Location in 4 plates. We placed the tomato and the cucumber distributed. Break up the feta cheese.

We add 5 olives per plate, season with Maldon salt.

We fed with the previously reserved black olivade.




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