A delightfully fresh and creamy twist on the Greek Salad. The tang with the sweet and creamy – a perfect expression of our deep love for food. This salad works great as an appetizer.

1/2 cup Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
1 tsp Garlic, minced
2 tsps Dried Oregano
Salt, to taste
Fresh Ground Pepper, to taste
50 g Kalamata Olives, pitted whole
Handful of Cherry Tomatoes, halved
1 Avocado, diced
1 cup Baby Spinach Leaves
1/2 cup Feta Cheese, cubed
Crostini, for serving

1. In a salad bowl, combine the olives, diced avocado, spinach, tomatoes and feta cheese.
2. Whisk together the olive oil, vinegar, garlic, oregano, salt and pepper in a bowl until well combined.
3. Pour vinaigrette over salad and gently toss together.
4. Serve with Crostini for a crispy touch.