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Orders placed from 6/8 to 15/8 will be served from 16/8
Step by Step Instructions
  • Step 1: Prepare the salad. Place the vegetables, pomegranate seeds, nouboulo slices and Aegina pistachios in a bowl.
  • Step 2: Prepare the sauce. Put the olive oil, mustard, honey, salt, pepper, elixir, orange juice and zest in a jar. Close it and shake well to make a nice mixture.
  • Step 3: Top the salad with the sauce and stir well to combine everything.
  • Step 4: Sprinkle with the gruyère shavings and serve.
Ingredient List
  • 1 lettuce (cut into strips)
  • 300g young arugula and spinach leaves
  • 15 slices nouboulo
  • 1 the seeds from pomegranate
  • 100g oil matured gruyere cheese (shavings)
  • 100g unsalted pistachios from Aegina (PDO) (dry fried and coarsely chopped)
  • 2tbsp elixir
  • 1 the juice and zest of orange
  • 100g extra virgin, organic olive oil
  • 1tbsp thyme honey from Crete
  • 2tbsp mustard with grains
  • salt
  • ground black pepper

Green salad with nouboulo (smoked pork fillet) meat

  • Cooking
  • 4
A tasty and hearty salad that combines very special tastes, such as the unique smoked pork fillet from Corfu, "nouboulo", pomegranate seeds, unique Aegina pistachios and oil matured gruyère cheese from Zakynthos. An impressive salad to serve at celebrations!
Product Qty
Elixir from Ioannina «Jasmine» "Vaimakis Family" 250ml
Greek raw unsalted pistachios from Attica "Nuts 'n Nuts" 230g
Organic vinegar with bergamot from Korinthia "Ladolea" 200ml
Thyme honey from Lakonia "Valsamo" 280g
Aged Graviera in red wine, from Crete "Bliss Point" 125g
Mediterranean mustard with aromatic herbs "Goumenisses" 210g
Sea Salt in test tube from Attica "Kollectiva" 70g
Extra virgin olive oil "Tombazis" 500ml
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