Summer Greek Salad with Rietfontein Red Grape Vinaigrette
This is the ultimate side for a summer braai or a light, refreshing lunch. With Rietfontein red grape juice bringing its signature bold flavour, this salad is as vibrant as it is delicious. Cheers to bold flavours and sunny days!
How to make it
Making the vinaigrette
Did you know? Our red grape juice isn’t just a drink - it’s the secret ingredient that turns your vinaigrette into a flavour-packed masterpiece.
- Whisk it up - in a small bowl, mix the olive oil, red grape juice, vinegar and honey.
- Add a burst of citrus - squeeze in the lemon juice for that fresh zing.
- Sprinkle with salt and pepper, adjusting to your taste.
- Stir until everything comes together in a smooth, glossy dressing.
Preparing the salad
- Build the base - rinse and layer the mixed lettuce on a wide serving dish.
- Add the colour - toss in the halved cocktail tomatoes for a pop of brightness.
- Fold and place - roll the cucumber strips into ribbons and arrange them artfully on the lettuce.
- Sprinkle on the goodness - distribute the olives and crumbled feta evenly for those classic Mediterranean vibes.
- Finish with flair - drizzle the vinaigrette generously over the salad and serve it fresh!
End
Ingredients
Vinaigrette
- 2 tablespoons (30ml) olive oil
- 4 tablespoons (60ml) Rietfontein Red Grape juice
- 1 lemon wedge
- Salt & pepper
- 1 tablespoon white vinegar
- 2 tablespoons (30ml) honey
Greek Salad
- 1 packet mixed lettuce
- Handful of halved cocktail tomatoes
- 200g Calama-style black olives
- 180g feta cheese
- Half a cucumber, sliced into long thin strips
