2 boneless, skinless chicken breasts 1-- pint of grape tomatoes halved 1/2 cup Kalamata olives halved Lemon juice from one lemon 2 Tbsp Vrisi36 Oregano infused Extra Virgin Olive Oil crushed garlic to taste Basil to taste, chopped fine 3 Tbsp Vrisi36 balsamic vinegar 1/2 cup crumbled feta cheese Salt and pepper

1. Marinate the Chicken  with a little  Oregano Olive Oil, salt,

• Vrisi36 Hummus

• 2 cups boiled or canned chickpeas
• ½ cup tahini
• ½ cup water
• Salt and pepper to taste
• 3 – 4 garlic cloves, to taste, finely chopped
• 1 scant teaspoon cumin powder
• Several drops of hot sauce, or more, to taste
• 3 tablespoons fresh, strained lemon juice
• 2 tablespoons Vrisi36 balsamic

Ingredients 2 tomatoes 1 cucumber 2 oz (60 g) Greek feta cheese 1 small red onion 1 tsp. capers 1 green bell pepper 2 tsp. vinegar 1 cup kalamata olives 2 tbsp. Vrisi 36TM extra virgin olive oil 1 tsp. Greek oregano Cut tomatoes into wedges, cucumbers, onion and pepper into slices and place in a salad bowl. Add salt, vinegar, Vrisi 36TM extra virgin olive oil, olives and oregano and toss. Top with crumbled Greek feta cheese and capers