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Greek verrines
Greek verrines

Greek verrines

Preparation 10 minutes
Cooking time none
Servings 4 to 6 verrines

Ingredients

  • 250 ml (1 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
  • 125 ml (1/2 cup) cucumber, seeded and cut into 1 cm (3/8 in.) dice 
  • 125 ml (1/2 cup) yellow bell pepper, cut into 1 cm (3/8 in.) dice 
  • 1 small red onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 10 ml (2 tsp) fresh oregano, chopped + a few sprigs
  • 30 ml (2 tbsp) olive oil
  • 30 ml (2 tbsp) red wine vinegar
  • Salt and freshly ground black pepper
  • 80 ml (1/3 cup) feta cheese, diced
  • Black olives, pitted

Preparation

  1. In a bowl, mix together the first 8 ingredients. Season with salt and pepper.
  2. Stir.
  3. With a teaspoon, place the salad in the verrines. Add the diced feta and the olives.
  4. Garnish with sprigs of oregano.
  5. Serve as an appetizer or at a cocktail party.
Availability in stores