A Greek Salad with a Mexican Touch
Cook Time
10 mins
2 people


  • 150g (18-20x) Colourful Cherry Tomatoes
  • 40g (12-15x) Pitted Kalamata Olives
  • 80g (2/5x) Feta Cheese (P.D.O.)
  • 80g (10-12x) Mini Carob Cretan Rusks
  • 100g (1x Small) Avocado
  • 30ml (2x Tablespoons) Extra Virgin Olive Oil
  • 15ml (1x Tablespoon) White Balsamic Vinegar with Pomegranate
  • 2x Pinches Aroma Tale Herb Mix
  • 1x Pinch Smoked Sea Salt


Step by step

Greek Inspiration + Mexican Touch = GRexicana Salad

Start by cutting the cherry tomatoes & the Kalamata olives in halves (or quarters if they are a bit bigger). Then cut the feta cheese & the avocado into coarse dices. Add all of them in a big bowl & slightly smash in there the carob rusks. Finally, add the extra virgin olive oil, the balsamic vinegar with pomegranate, the herb mix & the smoked sea salt & mix gently but thoroughly. Yes, it is ready to serve!

An easy & delicious, refreshing & nutritious salad!

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