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Basil Vinaigrette

  • Extra Virgin Olive Oil 500 ml
  • Black Peppercorn 2.5 g
  • Lemon Juice 50 ml


  • Tomato, sliced 1500 g
  • Feta Cheese 300 g
  • Kalamata Olive 200 g

Before Serving

  • Basil Sprig 20 g
  1. Basil Vinaigrette

    • Mix olive oil, Basil Herb Paste, lemon juice and black peppercorn together in a mixing bowl.
    • Set aside for later use.
  2. Salad

    • Mix sliced tomato, feta cheese, Kalamata olives in a mixing bowl.
    • Pour basil vinaigrette over it and toss well. Chill for 30mins in refrigerator.
  3. Before Serving

    • Strain of excess vinaigrette, transfer salad in bowl and garnish it with basil sprig.