We found we had an abundance of both cucumbers and capsicums in the weekend so Dave whipped up this amazing 5 minute salad which we enjoyed two ways; the first as an accompaniment to some hot salami and crackers as an afternoon snack and secondly as a side salad with our main meal.
Greek Salad with Ghiotti Sicilian Green Olives
- De-pitt the Ghiotti olives by pressing down with the flat side of a chef’s knife and pop out the pitt, roughly chop
- Roughly chop cucumber and red capsicum into desired size
- Toss olives, cucumber and capsicum with olive oil, salt, pepper and feta cheese and serve.