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.
This Spinach Salad is super simple to whip together and makes for the perfect addition to any spring celebration. We dressed it in our light and flavorful Kosterina Honey Garlic Vinaigrette and tossed in fresh strawberries, almonds and creamy goat cheese.
Everyone loves a quesadilla. We decided to take ours on a Mediterranean trip, filling it with delicious veggies and a bit of feta for a salty bite. Feel free to get creative and use up some leftover chicken souvlaki or any other veggie that needs to be eaten up quickly.
If you're still deciding on what to make this Mother’s Day, start with this simple, quick prep restaurant-quality risotto! Kosterina Original Extra Virgin Olive Oil and Castelvetrano olives add pizzazz to Creamy Parmesan RightRice Risotto. A few easy add ins make this an entrée or a side dish fit for the amazing moms in your life and their families.
