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#TOP Taste
Mediterranean salad with cherry tomatoes, artichokes, olives, almonds and manouri cheese

MEDITERRANEAN SALAD WITH CHERRY TOMATOES, ARTICHOKES, OLIVES, ALMONDS AND MANOURI CHEESE

INGREDIENTS
  • 1 French salad
  • ½ iceberg salad
  • ½ bunch of rocket
  • ½ green lola lettuce
  • ½ red lola lettuce
  • 12 cherry tomatoes
  • 4 artichokes
  • 80 gr Kalamata olives
  • 25 gr peeled almonds
  • 200 gr manouri cheese

    INGREDIENTS FOR THE MARINADE

  • 120 ml TOP vinegar with estragon
  • 120 ml olive oil
  • 2 egg yolks
  • fresh grated salt, black pepper

EXECUTION

  1. First, we peel the artichokes by removing the stalk, the external leaves and their fluff, and we cut them into quarters.

  2. We wash and cut the salads (French salad, iceberg salad, rocket, lola lettuce) with our hands (alternatively, with a knife) into small bouquets.

  3. We cut the cherry tomatoes into quarters, we dice the almonds and we remove the pip from the olives.

  4. We mix the ingredients of the marinade in a bowl by stirring fast and vigorously with the help of a wire whisk.

  5. We add the vegetables and we leave the mixture in the marinade for 5 minutes.

  6. We add the salad bouquets and we stir one more time.

  7. Salad is served in a large bowl and on top we add the manouri cheese in slices. If we wish, we can replace the almonds with diced Aegina pistachio nuts.

RECIPE HAS BEEN MADE WITH

TOP VINEGAR WITH ESTRAGON

RECIPE HAS BEEN MADE WITH

TOP VINEGAR WITH ESTRAGON
INGREDIENTS
  • 1 French salad
  • ½ iceberg salad
  • ½ bunch of rocket
  • ½ green lola lettuce
  • ½ red lola lettuce
  • 12 cherry tomatoes
  • 4 artichokes
  • 80 gr Kalamata olives
  • 25 gr peeled almonds
  • 200 gr manouri cheese

    INGREDIENTS FOR THE MARINADE

  • 120 ml TOP vinegar with estragon
  • 120 ml olive oil
  • 2 egg yolks
  • fresh grated salt, black pepper
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