For 3/4 people:
- 200 gr Greek pasta
- 4 tomatoes
- 1 cucumber
- 1 ball of vegan mozzarella
- ½ red onion
- 10/15 black boneless olives
- A few sprigs of fresh flat-leaf parsley
- Salt & pepper
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
Start with cooking the Greek pasta in boiling water, following the instructions that are given on the package. Then, put them under cold water to stop the cooking. Drain, set aside and let cool down.
Meanwhile, wash the tomatoes and cucumber. Cut the tomatoes into small cubes. Peel the cucumber, leaving 1 cm of skin between each peel. Then cut it, also into the cubes.
Now cut the red onion into small pieces, the olives into 4, the mozzarella into cubes and then chop the parsley.
To season, simply mix all the ingredients in a bowl with the help of a fork.
To finish, in a salad bowl or large bowl, put all the ingredients, and add the dressing. Season with salt and pepper and mix everything again.
Keep the salad in the fridge until you serve it.
To start the summer pleasures, the Mix Apéro Provençal Kokoji would be just perfect to accompany this salad, giving it the right taste of summer.
The recipe in collaboration with the brand Kokoji