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A fresh and light salad
1 coral lettuce
1 large Lebanese cucumber
1 small onion
8 black olives
60g feta cheese
2 tablespoons CLACKLINE VALLEY OLIVES extra virgin olive oil or more to taste
1 tablespoon brown vinegar
1/2 teaspoon dried oregano leaves
Salt and freshly ground black pepper to taste
Preparation time:15 minutes
Separate lettuce leaves.
Wash thoroughly and drain well.
Tear lettuce into bite-sized pieces, arrange on a serving platter.
Cut cucumber into rounds and chop tomato.
Thinly slice radishes and onion.
Scatter cucumber, tomato, radishes, onion rings and olives over lettuce.
Cut cheese into 1cm cubes, scatter over salad.
Place oil, vinegar, oregano, salt and pepper in a small screwtop jar and shake well.
Pour dressing over salad just before serving.
Firm-fleshed black olives such as kalamata olives are best for this salad.
Chopped green capsicum and anchovies can be added.