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.
Katerina Mountanos
Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.
by Katerina (Katina) MountanosAugust 02, 20210 Comments
As we soak up the last full month of summer, we wanted to share a simple recipe that is best enjoyed outdoors and incorporates sweet and fresh seasonal peaches.
by Katerina (Katina) MountanosJuly 07, 20210 Comments
A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.
