Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Serving rich-colored Greek salad in a glass is visually stimulating like this Mediterranean appetizer. Feast with your eyes first then enjoy it.
There's nothing not to love in this Greek salad verrine. It's a quick and healthy salad that doesn't require cooking and takes zero effort to prepare! The delectable combination of flavors is accentuated by feta cheese.
Greek salad verrine recipe
3.5 ounces feta cheese, diced
8 cherry tomatoes, halved
1.4 ounces olives
2 teaspoons capers
1/4 cup bottled roasted peppers, chopped to bite sizes and drained
2 teaspoons balsamic vinegar
1 teaspoon white wine vinegar
2 teaspoons extra-virgin olive oil
Pinch dried oregano
Fresh oregano for garnish (optional)
Salt and pepper
Soak the capers in water for 10 minutes. Drain and squeeze out the excess liquid then set aside.
In a small bowl, prepare the vinaigrette by whisking the balsamic and white wine vinegars, extra-virgin olive oil, salt, pepper and dried oregano. Adjust the taste according to your liking. Set aside.
In a bigger bowl, combine the olives, tomatoes, peppers, feta and capers. Pour the vinaigrette and mix well with the salad.