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Greek Salad with Olive Chips
Diced feta, cucumber and black olives come together in the Allegra Bowl with a quick shaken vinaigrette, while a second batch of olives, blitzed into a thin batter, bakes into crunchy chips. Together they turn a classic Greek salad into more of a full plate.
- Total time
- 47 min
- Prep
- 30 min
- Cook
- 12 min
- Rest
- 5 min
+ Tupperware Quick Shake, Tupperware SuperSonic Chopper, Tupperware Silicone baking sheet
Ingredients
Method
Dice the feta, then the washed cucumbers, in the Tupperware Super Dicer, and slice the cucumbers into rounds.
Slice 100 g of the black olives into rounds and finely snip the chives.
Shake together the vinegar, salt, pepper and oil in the Tupperware 350 ml Shaker.
In the Tupperware Allegra Bowl, combine the cucumber, feta, sliced olives, chives and the dressing (Shaker 350 ml). Adjust the seasoning if needed.
For the chips, finely chop the olives in the Tupperware SuperSonic Chopper Compact, then add the egg white, flour, salt, pepper and sunflower oil and mix to a smooth paste.
Spoon the mixture into 8 small mounds on a Tupperware Rimmed Baking Sheet set on the cold oven rack, and flatten them with the back of a spoon.
Bake for about 12 minutes in the preheated oven at 180 °C (350 °F), fan setting. Let the chips cool for a few minutes before carefully peeling them off.
Serve the Greek salad with the olive chips alongside.
