Greek Salad


Prep time 10 minutes
Cook time 5 minutes
Serves 3-4



1 baby cucumber, roll chopped
½  red onion, thinly sliced
1 red capsicum, diced
⅔ cup cherry tomatoes, chopped in half
2 tsp dried oregano
½ lemon
Handful kalamata olives

Pinch of Tasman sea salt
1-2 tbsp Pukara olive oil
1-2 tbsp persian fetta
1 tbsp Rubor farm goats cheese
1 tbsp Pukara white balsamic



Step 1 In a bowl add cucumber, red onion, capsicum and cherry tomatoes and olives. Toss to combine.

Step 2 For the dressing, add dried oregano, lemon juice and salt on top of the salad, toss through.

To serve, crumble feta and dollop goats cheese over the top, drizzle with a white balsamic.