More Great Recipes: Lettuce/Vegetable

Greek salad with cherry tomatoes


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Member since 2015

Serves 8 | Prep Time 30 | Cook Time

Ingredients

7 oz cherry tomatoes (cut in halves)
7 oz black cherry tomatoes (cut in halves)
7 oz yellow cherry tomatoes (cut in halves)
3 small cucumbers (cut into thin slanting slices)
2 spring onions (cut into thin slanting slices)
1 large orange pepper (cut into small sticks)
8-10 sun-dried tomatoes (finely chopped)
2tbsp wild capers
2tbsp caper leaves
3.5 oz pickled bulbs
3.5 oz wrinkled olives
salt
1tbsp oregano
1tbsp whole coriander (crushed)
2tbsp grape syrup
3.5 oz extra virgin olive oil
10.5 oz kalathaki cheese
7 oz lasagna chips with paprika
salad bowl


Mediterranean food,


Mediterranean dish,


Mediterranean Recipes


Pairs Well With


Notes

Step 1: Prepare the salad. Place the cherry tomatoes, cucumbers, spring onions, pepper, sun-dried tomatoes, capers, caper leaves, bulbs and the olives in a large bowl.

Step 2: Sprinkle with the flower of salt, oregano, dried coriander and drizzle with grape syrup and olive oil.

Step 3: Mix well and empty in a large salad bowl.

Step 4: Prepare the kalathaki cheese from Lemnos. Cut in slices 1cm thick and grill it on a grill pan, until it slightly softens and the lines of the grill are formed on the cheese. Then wait for 1-2 minutes for the temperature to drop, cut it into triangular pieces and arrange the pieces on top of the salad.

Step 5: Finally garnish evenly with the lasagna chips and serve.

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