Perry Rea, Owner, Queen Creek Olive Mill shares a refreshing recipe for a wonderful Greek salad.


• 3 ripe Roma tomatoes

• 1 medium cucumber

• 20 Greek Kalamata black olives

• 1/2 small red onion

• 1/2 green bell pepper

• 1 chunk of sheep feta cheese

• 6 tablespoons Queen Creek Olive Mill Robust Extra Virgin Olive Oil + more for drizzling

• 1 teaspoon of Dry Greek Oregano

• 3 tablespoons of Red Wine Vinegar

• Kosher Salt


Cut the tomato into wedges.

Peel the cucumber and cut in quarters lengthwise, then slice about ½ inch thick.

Slice onion and green bell pepper in thin slices.

Put tomatoes and cucumbers in a shallow bowl and combine.

Place the thinly sliced onion and pepper on top.

Add the olives.

Sprinkle with oregano.

Drizzle with some olive oil and a splash of vinegar.

Add salt to taste.

Place a piece of feta on top and sprinkle the feta with oregano and another drizzle of olive oil.


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