OLYMPUS Feta Recipes - SALADS
80gr tomatoes cut in cubes
60gr cucumber peeled and cut in slices
50gr Olympus feta cheese cut in cubes
20gr onion in rings
10gr green peppers in slices
A pinch of oregano
4 black olives
40gr olive oil with vinegar, salt and pepper
Wash all the vegetables well. Cut the tomatoes, the cucumber and the Olympus feta cheese in large cubes. Place the escarole at the bottom of the bowl and then in successive layers, place the tomatoes, the cucumber, the onion in rings, the Olympus feta cheese, the olives and the oregano. Season with the olive oil and the vinegar.
Cretan fragokastelo salad
40gr crumbled Olympus feta cheese
60gr skinned tomatoes
10gr olives cut un small pieces
50gr barley rusk in pieces
30gr vinaigrette with olive oil and lemon juice.
Skin the tomatoes after having boiled them for a few seconds. Break the rusks in small pieces and place them at the bottom of the plate. Continue by placing the sliced tomatoes and the anchovies. Sprinkle the capers, the olives and the crumbled Olympus feta cheese. Garnish with the fresh thyme and season with the vinaigrette.
50gr fresh spinach leaves
30gr walnuts in quarters
40gr sun dried tomatoes
30gr spring onion bulbs
40gr Olympus feta cheese cut in slices
40gr olive oil and vinegar
1gr cumin seeds
Wash the salad leaves and break the walnuts in small pieces. Place the spinach leaves at the bottom of the plate and then the sun dried tomatoes and the spring onion bulbs which have been boiled with a little salt and vinegar. Garnish with the walnuts and the Olympus feta cheese slices. Season with the olive oil and the spices.
50gr cherry tomatoes from Santorini
40gr crumbled Olympus feta, seasoned with red pepper and marjoram
40gr lettuce hearts
30gr large Aegean prawns
10gr parsley, finely chopped
50gr olive oil with vinegar, rosemary and lemon
10gr black olives, pitted
Boil the prawns in water with salt and vinegar. Wash well the lettuce hearts and place them at the bottom of the plate. Place on top of the lettuce the cherry tomatoes which have been washed and halved. Sprinkle the crumbled Olympus feta and the parsley, and finally the olives. Season with the olive oil and the spices. Add the boiled prawns.
1 sheet puff pastry
30gr red peppers Florinis
30gr string beans
20gr radish, finely chopped
20gr celeriac, finely chopped
40gr Olympus feta cheese, in large pieces
10gr dill, finely chopped
30gr olive oil with mustard
Wash well the vegetables and cut according to the recipe. Place the puff pastry at the centre of the plate and then put all the vegetables successively in layers. Put the Olympus feta cheese at the top and garnish with the chopped dill. Season with the olive oil and the mustard.