10 cherry tomatoes
1 medium sized onion
1 tbsp capers
10 black Kalamata olives
3 sprigs of basil
4-5 tbsp Bio balsamic vinegar with honey Kalamata Papadimitriou
200 gr feta cheese
5 slices of bread
1 tsp dry oregano
Salt – pepper
For the roasted peppers:
2 sweet red peppers (Florina type)
2 yellow bell peppers
1 clove garlic
Bio balsamic vinegar with honey Kalamata Papadimitriou
For the Greek salad with roasted peppers
Make the croutons first: cut the bread slices into cubes, put them on a baking tray, sprinkle with the oregano, the olive oil and the salt and bake at 180C for about 10 minutes.
In a bowl, put the onion, the cherry tomatoes, the roasted yellow and red peppers. Add the olives, the caper, the basil, salt and pepper
Pour some bio balsamic vinegar with honey and some olive oil over the salad.
Add the feta cheese and the croutons and serve.
Click here to view the show.