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Greek · Salad
Greek Salad with Cucumber Granita
A bowl of marinated teardrop tomatoes, cherries and purslane with dots of whipped feta cream, served beside a frozen, spicy cucumber-matcha granita. A cool, contemporary take on Greek salad inspired by an Athens Greco-Japanese restaurant.
- YieldServes 4
- Hands-on45 min
- Total4 h 45 min
- Difficulty
Ingredients
Cucumber granita
- 4large cucumbers, peeled in alternating strips, halved, seeded and cut into 2.5 cm chunks
- 1 tbspfresh lime juice, strained; more to taste
- 1 tbsprice vinegar
- ½ tspmatcha green tea powder
- ½ tspchili powder, or freshly ground black pepper, to taste
- ¼ tspsea salt, plus more to taste
Salad
- 450 gteardrop tomatoes, halved lengthwise (3 cups)
- 150 gfresh firm cherries, pitted and halved (1 cup)
- 1½ cupspurslane, leaves and tender stems
- 75 mlextra-virgin Greek olive oil, 5 tbsp, divided: 45 ml for the salad, 30 ml for the cream
- to tastesea salt
Feta cream
- 110 gGreek feta, crumbled (3/4 cup)
- 60 gfull-fat Greek yogurt, 1/4 cup
- ½ tsplemon zest, finely grated
To finish
- 2 tbspfresh mint, cut in fine ribbons (chiffonade)
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