Greek Salad


1 cup cherry tomatos, cut in half
1 garlic clove, minced
1 large head romaine lettuce, washed and torn into bite size pieces
1 medium cucumber, peeled, seeded and sliced in half
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tsp dried mint
1/2 cup pitted Kalamata olives
1/2 small red onion, separated into individual slices (for garnish)
1/3 cup crumbled feta cheese
1/4 cup Saint George extra virgin olive oil



Meanwhile, you can prepare your lettuce and vegetables and place in a large bowl. Just before serving, pour the dressing over salad, sprinkle with sea salt and ground pepper and toss. Add the Kalamata olives and feta cheese and lightly toss again. Garnish with the red onion slices and sprinkle the mint over the top.

Prepare the greek salad dressing first by combining Saint George extra virgin olive oil, lemon juice, vinegar, and garlic. Whisk together and refrigerate for 15 minutes so the flavors blend.

sea salt and freshly ground pepper to taste

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          Ergates Industrial Area
          2643, Nicosia, Cyprus
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