Modern Greek Salad

Salads | Greek cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Tomatoes - 28.2 oz
Basil - ¼ bunch
Garlic - 2 cloves
Paprika - 0.2 oz
Gingerbread-flavored syrup - 3 fl oz
Salt - 0.1 oz
Ground Black Pepper - 0.1 oz
Olive Oil - 1 fl oz
Meyer Lemon Juice - to taste

Step by Step guide

Step 1

For the tomato sorbet, sauté the garlic in olive oil over high heat for 20 seconds. Add the tomatoes and let the liquid evaporate for 7 minutes. Add the paprika and basil and cook for another 2 minutes. Remove the basil and blend the sauce in a blender. Strain through a fine sieve, add the syrup, lemon juice, and spices. Place the resulting sauce in an ice cream maker.

Step 2

Feta Cheese Jelly (prep time - 30 minutes plus 3 hours to cool): 60 ml milk, 60 ml cream, 225 g feta cheese, 2 sheets of gelatin, 1 g agar, 2 g oregano. Combine the milk, cream, and agar in a small saucepan and bring to a boil. Place the feta cheese in a blender, add the hot milk mixture and oregano, and blend until smooth. Dissolve the gelatin in the mixture and pour into a plastic mold 1 cm deep. Refrigerate for 3 hours.

Step 3

Pickled Cucumber (prep time - 30 minutes): 1 cucumber, 2 g salt. Finely chop the cucumber and sprinkle with salt. Let it sit for 20 minutes, then rinse in cold water.

Step 4

Tomato Jelly (prep time - 30 minutes plus 3 hours to cool): 350 ml tomato juice, 100 ml chicken broth, 2 sheets of gelatin, 3 g salt, 2 g pepper. Soak the gelatin in cold water. Heat the broth and dissolve the gelatin in it. Add the remaining ingredients and pour into a plastic mold 1 cm deep. Refrigerate for 3 hours.