Castella Imports

Greek Salad


For Dressing:    
1/2 cup Aegean Extra Virgin Olive Oil
2-3 tbsp. Castella Lime Juice  
3 tbsp. Castella Oregano
Castella Half Cracked Black Pepper
1 clove garlic, finely minced (optional)    
2-3 cups torn assorted salad greens such as romaine, escarole or frisee    
4 small ripe tomatoes, cored and cut into wedges    
1 red onion, thinly sliced into rings    
2 small green bell peppers, seeded, de-ribbed and thinly sliced crosswise into rings    
1/2 lb Castella Feta Cheese, coarsely crumbled    
20 Castella Kalamata Olives


For Dressing:
  1. In a bowl, stir together the olive oil, lemon juice, oregano, cracked pepper to taste, and the garlic if using. 
  2. Set aside. 
  3. In a large salad bowl, combine the greens, tomatoes, cucumber, onion and bell peppers. 
  4. Drizzle the dressing over the top and toss gently to mix. 
  5. Sprinkle the feta cheese and olives over the top and serve.    

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