Step by Step Instructions
- 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.
Ingredient List
- 200g cherry tomatoes (cut in half)
- 200g black cherry tomatoes (cut in half)
- 200g yellow cherry tomatoes (cut in half)
- 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
- 100g pickled bulbs
- 100g wrinkled olives
- salt
- 1tbsp oregano
- 1tbsp whole coriander (crushed)
- 2tbsp grape syrup
- 100g extra virgin olive oil
- 300g kalathaki cheese
- 200g lasagna chips with paprika
- salad bowl