The essence of a Greek salad

With Cheese, EVO Oil, Vegetables,

The essence of a Greek salad

Serves1 Jar 16 fl. oz
Cooks In10' preparation
DifficultyEasy Peasy


  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup green olives, pitted and sliced
  • ½ cup dry-salted black olives, pitted and sliced
  • 1 cup semi sun-dried tomatoes in their oil (see my home-made recipe!)
  • 1 cup hard barrel-aged feta, cubed
  • 1 cup manouri cheese (or any fresh white goat cheese), cubed
  • 1 cup extra virgin olive oil
  • 1 tsp. oregano
  • Salt, freshly ground pepper (as needed)


  1. Strain the semi sun-dried tomatoes (homemade or store-bought) from their oil and cut into 3-4 slices. Put in a bowl.
  2. Add the olives, feta, manouri (optional), oregano and olive oil.
  3. Mix all ingredients together and carefully transfer to an airtight glass jar.
  4. If necessary, add a splash of olive oil to cover ingredients.
  5. Store the sauce in the refrigerator for up to 2 weeks.
  6. To serve, stir lightly because the oil will have frozen on the surface.

Spread this sauce over some oven baked bread slices, as stuffing in pies, as pizza filling, as a salad dressing, or over some warm or cold pasta for a marvelous meal!