Greek Tomato and Apetina Salad

  • Cook: 15 min
  • Servings: 4


  • 1 kilo mixed tomato
  • 150 g black kalamata olives
  • 1 red pepper , finely sliced
  • 1 yellow pepper , finely sliced
  • 1 red onion , finely cut into rings
  • 2 tbsp fresh mint , roughly chopped
  • 2 tbsp fresh oregano leaves , finely chopped
  • 2 tbsp olive oil
  • Juice of one lemon
  • 200 g Apetina® White cheese slice natural

Delicious and fresh salad. Preferably used it as a side or an appetizer.

Chop the tomatoes into halves and quarters so they are roughly the same size; then in a large bowl, mix together the tomatoes olives, red and yellow peppers, red onion, mint and oregano.

In a small bowl or jar, mix together the olive oil and lemon juice and season with salt and black pepper

Pour the dressing over the tomato salad and gently mix until coated.

Crumble over the Apetina Block and serve immediately.


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