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Step by Step Instructions
  • Step 1: Prepare the pasta. Put the striftaria pasta in salted boiling water and cook for approximately 6-7 minutes. The pasta has to soften, but it should be al dente. Drain the pasta and cool with plenty of water. Pour 2 tbsp of olive oil so that the pasta doesn't stick to the bottom, and set aside.
  • Step 2: Prepare the salad. Place all the ingredients and mix gently but thoroughly.
Ingredient List
  • 300g striftaria pasta
  • 100g Kalamata olives
  • 100g feta cheese
  • 1tbsp basil
  • 100g wild capers
  • 100g sun-dried cherry tomatoes (finely chopped)
  • 50g olive oil with wild thyme
  • 2 spring onions (finely chopped)
  • 3tbsp aubergine pesto
  • salt
  • ground black pepper

Salad with striftaria pasta, olives, feta cheese and aubergine pesto

  • Preparation
  • Cooking
  • Extra
  • 4
A balanced, tasty and above all healthy lunch, to enjoy during the summer months!
Product Qty
Smoked aubergine spread "Gaea" 100g
Organic thyme from Lefkada "Agrothen" 30g
Wild capers from Tinos "Valsamo" 110g
Sea Salt in test tube from Attica "Kollectiva" 70g
Feta cheese P.D.O. Mytilini "Mystakelli" 400g
Sundried tomatoes from Mani "Maniatissa" 160g
Extra virgin olive oil "Tombazis" 500ml
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