Colorful Greek Salad in Mini Bowls
Dive into the sunny essence of the Mediterranean with this revisited Greek salad. Individual mini bowls bursting with colors combine the freshness of crunchy cucumber, the acidity of cherry tomatoes, the richness of AOP feta, and the roundness of Kalamata olives. A perfect balance of textures and flavors, simple to make and ideal for a chic appetizer or a light starter. The final touch of fruity olive oil and fresh oregano completes this authentic and healthy taste experience.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Wash and cut the cherry tomatoes in half. Cut the cucumber into 1.5 cm cubes. Place the cucumber cubes in a colander, sprinkle with a pinch of salt and let drain for 5 minutes, then pat dry.
- 2
Cut the feta into cubes of about 2 cm. Add the Kalamata olives, whole or slightly crushed.
- 3
In a salad bowl, gently mix the tomatoes, drained cucumber, olives, and feta cubes. Add the olive oil, lemon juice, and half of the oregano.
- 4
Taste and season with black pepper. Add a flake of sea salt if necessary (the feta and olives are already salty). Adjust acidity with a dash of lemon if needed.
- 5
Divide the salad among 4 individual small bowls, balancing colors and textures.
- 6
Place a reserved feta cube or half an olive on each bowl. Sprinkle with the remaining fresh oregano and add a drizzle of olive oil.
- 7
Serve immediately to enjoy the freshness and crunch.
- To avoid a watery salad, draining the cucumber is essential. Let it drain for 5 min with salt.
- Always use block AOP feta and cut it yourself for better texture.
- Choose a fruity extra virgin olive oil to enhance the flavors.
- Mix the feta last and carefully so it doesn't crumble too much.
- Serve with grilled pita bread or crackers. Pair with Greek assyrtiko white wine or Provence rosé.
- Variations: add grilled red peppers, marinated red onion, capers, or a pinch of Espelette pepper.
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