Traditionally we use basil but for this particular snack we used a combination of fresh oregano, fresh mint, and green onion which worked beautifully. 

This is one of our favorite simple salads; fresh and full of flavor enhanced with a hint of exotic spice. A simple yet impressive crowd pleaser.  Juicy tomatoes, refreshing cucumbers, tart and creamy Greek yogurt, brought together by a fresh and luxurious extra virgin olive oil and the perfect savory spice mixture.  

We’re always changing up our version of a “Greek Salad”. Sometimes we keep it a simple “Horiatiki” or Village Salad with the basics and other times we add chicken, and use a crunchy Romain as a base. The secret in this Greek salad is the dressing!

Literally "perfect salad", this salad starts with a variety of fresh spring lettuces and greens and is dressed with extra virgin olive oil and good vinegars. (In Italy there is no such thing as "Italian Dressing".)

Ingredients

1 1/2 cup Roasted Almond

2/3 cup Dry Cranberry 

12 pitted Dates

1 Tablespoon Black Currant Balsamic 

Directions

Grind Almonds fine in a food processor.

Add Cranberries and grind further, add pitted Dates and grind till well combined.  Move the combined ingredients into a plastic bag along with a tablespoon balsamic vinegar and knead well till well mixed. 

Use plastic wrap to make small balls and candy wrap with waxed paper.  

Yield: 40-50 ½” balls

Vegan* Gluten Free*

Recipe Courtesy of Junko Geil

For best flavor let dip set for 30 minutes at room temperature. 

Bread Dip
Mix 1 tablespoon Island Olive Oil Dipping Blend with ¼ cup extra virgin olive oil. Add 1 tablespoon of freshly grated Parmesan cheese. Serve with slices of warm crusty bread.

Pasta Salad Dressing
Mix 1 tablespoon Island Olive Oil Dipping Blend with ¼ cup extra virgin olive oil. Add to 1lb cooked, drained and cooled pasta. Stir in your favorite fresh vegetables. Top with ½ cup freshly grated Parmesan cheese. Serve as a side dish or add cubes of cooked chicken for a main entrée. Serve warm or cold.