Serves 4
INGREDIENTS
50 grams Green heirloom tomatoes, chopped
50 grams Yellow heirloom tomatoes, chopped
50 grams Red heirloom tomatoes, chopped
30 grams Daterino tomatoes, chopped
35 grams Red onions, sliced
20 grams Cucumber, rolled
20 grams Kalamata olives
150 grams Feta cheese, cubed
30 grams Sliced bread, toasted
20 grams White onions, julienned
25 grams Cucumber, diced
20 grams Oregano, freshly chopped
A pinch salt, to taste
A pinch sround black pepper, to taste
150 grams Soft feta cheese, crumpled
240 milliliters Extra Virgin olive oil
METHOD
1. In a large salad bowl, combine the red and white onions, Kalamata olives, feta cheeses, tomatoes and the cucumbers and set aside.
2. In a separate bowl, whisk together the extra virgin olive oil, salt, ground black pepper and oregano to make thick vinaigrette. Pour the vinaigrette over the tomato mixture and toss well to combine.
3. Serve the salad with toasted sliced bread.
