Mediterranean salad with peppers, feta cheese and olives – Kalamata Papadimitriou

Mediterranean salad with peppers, feta cheese and olives

Dimitris Skarmoutsos, Chef


¼ cup Bio balsamic vinegar Kalamata Papadimitriou
¼ cup cold water
1 tbsp coarse salt
2 tsp sugar
½ red onion, finely chopped
3 red peppers or any other colour you like
1 cucumber
1 cup cherry tomatoes
115 gr feta cheese
½ cup Kalamata pitted olives
¼ cup extra virgin olive oil
Salt, to taste
Pepper, to taste

In a small bowl mix the Bio balsamic vinegar with the water, coarse salt and sugar until the salt and sugar have dissolved.
Add the red onion and leave aside.
Remove the stalk and seeds from each pepper and cut them into 1,5cm cubes.
Slice the cucumber and halve the cherry tomatoes.
Cut the feta cheese into cubes.
In a large bowl add the peppers, cucumber, cherry tomatoes, feta cheese and the olives.
Strain the onions from the vinegar and add them to the bowl with the other ingredients, but keep the vinegar mixture.
Pour ¼ cup of the vinegar mixture over the salad and then drizzle with olive oil.
Season generously with salt and pepper, toss to combine the ingredients and either serve the salad straight away, or leave in the fridge for a few hours for the flavours to unite.

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