Pure, simple flavors sometimes make for the most epic eats and stunning plates. This Mediterranean salad plate embodies the elegant and beautifully simple. And it’s also the kind of dish you can put together in almost no time. The ingredients listed here are the ones I most often include on the plate, but you can vary the plate to suite your tastes. Sometimes I add sliced red onions, marinated artichokes, chopped avocado, or sliced red bell pepper. I really like to use Greek Oregano and Garlic Olive Oil for seasoning, but you can also use the Greek Basil and Garlic, Lemon Basil and Garlic, or even the Roasted Garlic Olive Oil. And, for the vinegar, you can use Rosemary Balsamic instead of the Lemon Basil Balsamic (I personally prefer the Lemon Basil Balsamic when making salads). There are lots of ways to mix up the ingredients to keep this dish fresh and exciting. Enjoy!
Print Recipe
Mediterranean Salad Plate
Ingredients
- 1 cucumber chopped
- 2 medium tomatoes chopped
- 4 oz green olives pitted
- 4 oz Kalamata olives pitted
- 8 oz feta cheese cut into chunks
- 2 Tbsp. Pickle Creek Greek Oregano and Garlic Olive Oil
- 2 Tbsp. Pickle Creek Lemon Basil Balsamic Vinegar
- 1 tsp. dried Greek oregano
Ingredients
- 1 cucumber chopped
- 2 medium tomatoes chopped
- 4 oz green olives pitted
- 4 oz Kalamata olives pitted
- 8 oz feta cheese cut into chunks
- 2 Tbsp. Pickle Creek Greek Oregano and Garlic Olive Oil
- 2 Tbsp. Pickle Creek Lemon Basil Balsamic Vinegar
- 1 tsp. dried Greek oregano
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Instructions
Arrange ingredients in piles on a decorative plate.
Drizzle with olive oil and vinegar.
Sprinkle cucumbers and tomatoes with sea salt, and sprinkle entire plate with dried oregano and freshly ground black pepper. Serve and enjoy!
