After we have gorged ourselves on those more substantial dishes so dear to our heart, it is important to alternate with a light and healthy meal, not just to stay in shape but also because excess is never a friend of healthy eating, it is not balanced, nor ideal for our general well-being. Today’s specialty comes from one of the Mediterranean countries that share with Italy some of the perfect ingredients for a healthy diet: Greek salad, a riot of colours, aromas and flavours that win us over with its simplicity. Thanks to its climate, in fact, Greece can boast a rich variety of high quality vegetables, which ripen beautifully and naturally, offering an abundance of flavour. Are you ready to re-live the charm of a Greek holiday by serving up a wonderful and genuine Greek salad?
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Pottery dinner plate 19 cm Brown
Senatore Cappelli Durum Wheat Friselline
Handmade Hot Pepper Taralli
Pitteddhe with quince
1 kg wholemeal Apulian Frisa Bread
“La bio” organic home made tomato sauce 420gr
Light Fruity Extra Virgin Olive Oil, Adamo
For a real Greek salad you must cut the tomatoes into large irregular sized chunks. Cut the cucumbers into thick round slices, and the onion and bell pepper into julienne strips. You can either chop up the feta into medium sized cubes, or leave it whole and serve it on top, in a rustic style. Mix all the ingredients together, salting lightly. Serve on a plate or in a bowl by placing the salad vegetables on the bottom and then some olives and feta on top, sprinkled with plenty of oregano and good drizzle of olive oil!
Mix the salad vegetables, put a slice of feta on top, along with some Greek olives and season with plenty of oregano and extra virgin olive oil.