Vertical Farm Greek Salad
Fresh and crisp Greek salad made with vertically farmed vegetables for maximum flavor and nutrition.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cups vertically farmed cherry tomatoes, halved
- 1 large vertically farmed cucumber, diced
- 1 vertically farmed red onion, thinly sliced
- 1 vertically farmed green bell pepper, diced
- 1 cup Kalamata olives, pitted
- 200g feta cheese, cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Nutrition Facts
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Instructions
Wash all vertically farmed vegetables thoroughly under cold running water.
Halve the cherry tomatoes and place them in a large salad bowl.
Dice the cucumber and green bell pepper, then add them to the bowl with the tomatoes.
Thinly slice the red onion and add it to the bowl along with the pitted Kalamata olives.
Cube the feta cheese and gently toss it into the salad mixture.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together.
Chef's Tips
- Freshness Tip: Use vegetables harvested the same day for the crispiest texture and brightest flavors.
- Cheese Variation: For a vegan option, substitute feta with cubed tofu or a plant-based cheese alternative.
- Herb Boost: Add fresh chopped mint or parsley for an extra layer of freshness.
- Serving Suggestion: Serve with warm pita bread for a complete meal.
- Storage: This salad is best eaten fresh but can be refrigerated for up to 1 day (without dressing if possible).
- Vertical Farming Benefit: Vertically farmed vegetables often have more concentrated flavors due to optimized growing conditions.
