We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. From launching her own YouTube cooking show to competing on BBC America’s Chef Race and filming her own series for Malaysian TV, Caroline brings a world of culinary expertise to this delicious recipe!
There’s something timeless about a Greek salad. No leafy filler, no fussy dressing—just bold, honest ingredients that speak for themselves. This is a salad that doesn’t try too hard, and yet, it’s unforgettable. The secret lies in its simplicity: ripe tomatoes, cool cucumber, briny olives, creamy feta, and a drizzle of the best olive oil you can find. It’s a dish that tastes like summer, no matter the season.
Ingredients – serves 4
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1 large vine ripe tomatoes (or a handful of cherry tomatoes if you prefer)
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½ cucumber
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1/4 cup red onion sliced (less if you prefer)
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1 red pepper deseeded and cut into cubes
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1/2 a block of Feta cheese, keep whole or cut into cubes
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Handful Kalamata black olives without the pip
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Handful of chopped fresh parsley and pinch of dried oregano
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Salt and pepper
Instructions
Chop all the vegetables into chunky pieces, place in a bowl, place feta on top and sprinkle herbs over with a pinch of salt and pepper.
Use the fresh dressing from previous recipes or just a drizzle of extra virgin olive oil, top with your leftover Pasture Project chicken slices and enjoy.
