Peel the cucumber and dice it. Dice also the feta cheese. 

Slice 100g of olives using the Utility Knife.

Thinly chop the chives.

In the Quick Shake, mix the vinegar, salt, pepper and olive oil.

In the Expressions Bowl 2.5L, combine the cucumber with the feta cheese, the olive slices, chopped chives and the contents from the Shaker. Season with salt and pepper if desired.

Preheat the oven to 180°C without convection.

In the Herb Chopper, chop the remaining 25 g of olives. Add the egg white, flour, salt, pepper and the sunflower oil and mix again.

Place a baking paper on a cold oven tray and divide the mixture from the Herb Chopper into 8 small piles. With the back of a spoon, spread the piles to form 8 large and thin chips of 7 to 8 cm each (use the marking on the Baking Sheet to measure).

Bake for 10 to 12 min. Allow to cool for a few minutes before gently removing the chips from the baking paper.

Serve the Greek salad with the olive chips.