Ingredients 2 ripe avocados 3 vine tomatoes, diced 4 persian cucumbers, diced 9 oz Greek Feta, diced Handful of fresh basil, finely chopped 1 Tsp Fresh Curly Parsley, finely chopped for garnish 3-4 Tsp Kosterina EVOO 2 tsp apple cider vinegar or white balsamic vinegar or Original Balsamic Vinegar Salt and pepper to taste
Directions Halve, pit and peel avocados. Dice into cubes Toss the avocado with tomatoes, cucumbers, feta, basil, Kosterina EVOO, vinegar, salt and pepper to taste in a serving bowl. Top with fresh chopped parsley.
Olive Oil Sommelier Katerina Mountanos, is the Founder & CEO of Kosterina Olive Oil, which produces 100% organic, extra virgin olive oil from Greece sold directly to consumers online. Katerina is an ecommerce expert and has built beauty, home and wellness businesses for Amazon, Jet, and Walmart. She founded beauty services company, Manicube, which was sold to The Red Door by Elizabeth Arden in 2015. Katerina is very passionate about olive oil, the Mediterranean diet and eating for health and longevity.
This satisfying dish is vegan and gluten-free. It pairs beautifully with roasted chickpeas, and a bright, white balsamic vinaigrette on top. And, feel free to add any of your favorite toppings--pomegranate seeds are our favorite!
Saganaki is a traditional, Greek dish that is oh-so-tasty. This version of our favorite childhood dish is extremely simple to make - but also has some really easy additions that make it feel a little more fancy than what your Yiayia is cooking!