Greek Olive and Feta Salad
A refreshing salad using expired salt cured olives, reducing food waste and ensuring food safety.
15
Prep Time (min)
0
Cook Time (min)
15
Total Time (min)
4
Servings
Ingredients
- 2 cups expired salt cured olives, pitted
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Rinse the expired salt cured olives under cold water to remove excess salt.
2
In a large bowl, combine the olives, cherry tomatoes, cucumber, red onion, and feta cheese.
3
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4
Pour the dressing over the salad and toss gently to combine.
5
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
6
Serve the Greek olive and feta salad as a refreshing side dish or light lunch.
7
Store any leftovers in an airtight container in the refrigerator for up to 3 days.