Taste the Greek Isles in Every Bite
Bright, bold, and beautifully layered — a Mediterranean classic reimagined as art.
INGREDIENTS YOU’LL NEED
Core Salad
3 vine-ripened tomatoes, sliced thick
7 oz feta cheese, cut into even cubes
1 small red onion, thinly sliced
A mix of Kalamata and green olives
Herb Oil Drizzle
¼ cup high-quality olive oil
1 tbsp chopped parsley
1 tsp dried oregano
Pinch of chili flakes
Sea salt and cracked pepper
The scent of fresh herbs and olive brine fills the air like a seaside garden in full bloom.
METHOD
Mix olive oil, parsley, oregano, and spices in a bowl.
Toss feta cubes gently in this herby oil — set aside.
On a clean white plate, stack a base of feta cubes in a circle.
Add tomato slices and red onion rings on top.
Alternate layers of feta, tomatoes, and onions to build up the height.
Place olives throughout the tower — some tucked in, some perched.
Pour remaining herb oil slowly over the stack.
Let rest 10–15 mins to soak up flavor.
Add extra herbs on top for flair.
Serve with a drizzle of lemon juice or warm pita if you like.