Greek Salad with Honey Dijon Mustard Organic Lemon EVOO Dressing

Transport your taste buds to the Mediterranean with this Greek Salad with honey dijon mustard lemon EVOO dressing. It’s a harmonious balance of sweet, tangy, and savoury notes, all complemented by extra virgin olive oil.

20 mins

super easy

1-2 pax

Ingredients:

Adjust Servings
1/4 cup Naturel Organic Lemon Extra Virgin Olive Oil
1 tbsp Naturel Organic Coconut Cider
1/4 cup freshly squeezed organic lemon juice (Optional)
1 tbsp honey
1 tbsp Dijon mustard
Salt and pepper, to taste
Salad Ingredients:
2 ripe tomatoes, chopped
1 cucumber, chopped
1 red onion, thinly sliced
1 green bell pepper, chopped
1/2 cup Kalamata olives, pitted
4 ounces feta cheese, crumbled
1/4 cup Naturel Organic Lemon Extra Virgin Olive Oil
1 tbsp Naturel Organic Coconut Cider
Salt and pepper, to taste
Fresh parsley or oregano, for garnish (optional)

Directions

1
Making the dressing:
- In a small bowl, add the Naturel Organic Lemon Extra Virgin Olive Oil, Naturel Organic Coconut Cider, coconut cider, honey, and Dijon mustard.
*You can add in lemon juice if you prefer a tangier flavour
- Add salt and pepper to taste.
- Whisk everything together.
*The dressing can be stored in a sealed container in the fridge for up to a week. Shake well before serving.
2
Combining everything:
- In a large mixing bowl, combine the chopped tomatoes, cucumber, red onion, and green bell pepper.
- Add the pitted Kalamata olives and crumbled feta cheese to the bowl and toss to mix.
- In a separate bowl, follow the steps for salad dressing until well combined.
- Pour the dressing over the salad and toss till evenly coated.
- Taste and adjust the seasoning as necessary.
- Serve the Greek salad in individual bowls, garnished with fresh parsley or oregano, if desired.