GR
EN
Greek salad spread with spread and crunchy feta cheese
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
FOR THE SALAD
350 g Cherry tomatoes (mixed colours) 
250 g Cucumber 
250 g 1 onion 
6 black Kalamata olives 
50 g Carob rusks
1 tbsp DODONI Spread with feta P.D.O. cheese DODONI
60 ml Olive oil 
80 ml Tomato dressing
5 caper leaves
Salt
FOR THE TOMATO DRESSING
50 g Olive oil
1 tbs Cider vinegar 
½ tsp Dried oregano 
4 mint leaves 
200 g Red cherry tomatoes
Salt 
Freshly ground pepper
FOR THE CRUNCHY FETA
50 g DODONI Feta P.D.O. cheese
½ tbsp Olive oil
TO SERVE
1 tbs Dried oregano
6 tsp DODONI Spread with feta P.D.O. cheese DODONI
40 ml Olive oil
PREPARATION 
Dressing:
Add all the dressing ingredients to a blender and blend until you have a uniform mixture. Set aside for serving.
Crunchy feta cheese:
Preheat the oven to 160°C (350°F).
Lay a sheet of greaseproof paper on a baking sheet.
Crumble the feta cheese into very small pieces with your hands, spread them over the baking sheet and sprinkle with olive oil.
For the salad:
Wash all the vegetables and dry them well.
Cut the cucumber in half lengthwise, without peeling it, remove the seeds with the inner side of a spoon, cut into slices, and transfer to a large bowl.
Cut the cherry tomatoes in half lengthwise or if they are larger into 4 sections, and add them to the bowl with the cucumber.
Cut the onion in half, then into thin slices and add it to the bowl. Break the carob rusks into smaller pieces by hand, and add to the bowl.
Slice the stoned olives into thin slices.
EXECUTION 
Crunchy feta cheese:
Bake on the middle shelf of the oven for about 30 minutes.
Remove from oven and set the feta pieces aside to cool.
For the salad:
Add the sliced olives and the caper leaves (whole if they are small, or chop them finely if they are larger).
Add the dressing, the olive oil, and a little salt to the bowl. Mix and set aside for a while to allow the flavours to marry.
Serve on a deep plate. Place a few scoops of feta cheese spread on top, sprinkle with crunchy feta cheese and dried oregano, and drizzle with olive oil.
