Greek Salad


PREP TIME 10 minutes
COOK TIME 5 minutes


1 baby cucumber, roll chopped
½ red onion, thinly sliced
1 red capsicum, diced
⅔ cup cherry tomatoes, chopped in half
2 tsp dried oregano
½ lemon
Handful kalamata olives
Pinch of Tasman sea salt
1-2 tbsp Pukara olive oil
1-2 tbsp persian fetta
1 tbsp Robur farm goats cheese
1 tbsp Pukara white balsamic


Step 1
In a bowl add cucumber, red onion, capsicum, cherry tomatoes and olives. Toss to combine.

Step 2
For the dressing, add dried oregano, lemon juice and salt on top of the salad, toss through.

To serve, crumble feta and dollop goats cheese over the top, drizzle with a white balsamic.