Try these delicious Greek Salad with Cheese Crisps. Greek salad is a simple yet delicious salad that features a combination of crisp vegetables, Emborg Greek Style Cheese, briny olives and a zesty dressing. Chef Nik Michael's spin on the Greek-style salad incorporates cheese crisps for an extra layer of flavour and texture. It’s a perfect side dish for your Christmas feast! Click here for full recipe.
Greek salad is a simple yet delicious salad that features a combination of crisp vegetables, Emborg Greek Style Cheese, briny olives and a zesty dressing. Chef Nik Michael's spin on the Greek-style salad incorporates cheese crisps for an extra layer of flavour and texture. It’s a perfect side dish for your Christmas feast!
Salt the cucumber to draw out some moisture – about 30 minutes. Drain before the next step.
Place a mesh sieve over a bowl and strain the Emborg Greek Style Cheese with Olives & Herbs. Pick out the olives and save some cheese cubes for garnish. Set aside the drained oil.
To make the dressing, mash the cheese cubes in a big bowl. Add the oil, lemon juice, vinegar and dried oregano, then mix well.
Add the cucumber, tomato, red onion and olives, then toss to combine.
To make the Gran Amici crisps: melt a thin layer of Emborg Gran Amici in a non-stick pan on medium heat. Once melted and bubbling, wait for the bottom side to crisp up. Then, transfer the crisp onto a wire rack to cool and harden. Serve immediately as a garnish.
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40 mins
6 persons
Greek Salad with Cheese Crisps
Greek salad is a simple yet delicious salad that features a combination of crisp vegetables, Emborg Greek Style Cheese, briny olives and a zesty dressing. Chef Nik Michael's spin on the Greek-style salad incorporates cheese crisps for an extra layer of flavour and texture. It’s a perfect side dish for your Christmas feast!
1.
Salt the cucumber to draw out some moisture – about 30 minutes. Drain before the next step.
2.
Place a mesh sieve over a bowl and strain the Emborg Greek Style Cheese with Olives & Herbs. Pick out the olives and save some cheese cubes for garnish. Set aside the drained oil.
3.
To make the dressing, mash the cheese cubes in a big bowl. Add the oil, lemon juice, vinegar and dried oregano, then mix well.
4.
Add the cucumber, tomato, red onion and olives, then toss to combine.
5.
To make the Gran Amici crisps: melt a thin layer of Emborg Gran Amici in a non-stick pan on medium heat. Once melted and bubbling, wait for the bottom side to crisp up. Then, transfer the crisp onto a wire rack to cool and harden. Serve immediately as a garnish.
