Everyday cooking
Green Salad
Fancy a light lunch or dinner? Give this green salad a try! Fresh, homemade and delicious made with Violife Greek White.
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![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings10 portions
- 1 pack Violife Greek White
- 2 cucumbers, ribbonned
- 100 g tricolore cherry tomatoes
- 100 g fresh kale leaves, chopped
- 3 tsp pitted olives
- 2 green onions, sliced
- 2 tsp fresh oregano leaves
- Fresh mint leaves
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- ½ tsp cracked pink peppercorns, to taste
- Salt, to taste
- Chop kale into small pieces. In a big mixing bowl, add cucumber, cherry tomatoes, kale, olives, onions, oregano, and mint leaves.
- Chop Violife Greek White into squares of 1cm and add to the salad. In a jar add olive oil and balsamic vinegar and shake well. Drizzle over the salad and sprinkle with pink pepper and salt.
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