Recipes

Greek Salad

Dressing: ¼ cup THE OLIVE MILL Garlic Olive Oil
4 T. THE OLIVE MILL Greek Seasoning Balsamic
1 T. feta brine
1 T. fresh dill, chopped
½ t. dried oregano
¼ t. salt
1 clove garlic, finely minced
Juice from ½ lemon
Salad:  1 bell peppers, chopped
1 cucumber, chopped
1 pint cherry tomatoes, cut in half
¼ small red onion, thinly sliced
½ cup feta cheese, crumbled
½ cup Kalamata olives, sliced

Whisk the oil, balsamic, dill, oregano, salt, garlic and lemon juice in a medium sized bowl. Cut all the veggies so they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, onion, feta cheese and olives to a large bowl. Pour the dressing over the top and toss to coat.

 Greek Chicken Marinade

1 lb. boneless, skinless chicken breasts
1/3 cup THE OLIVE MILL Greek Seasoning Balsamic
¼ cup OLIVE MILL Onion Olive Oil
4-5 garlic cloves, pressed or minced
2 T. dried oregano
½ t. salt
½ t. pepper

Place all ingredients in Ziploc bag and marinade up to 30 minutes.  Drain and place chicken on grill.  Grill until thoroughly cooked through and brown on both sides.  Allow to rest 5 minutes, slice and serve.