Modern Greek Salad

10 servings

25 minutes

Modern Greek salad is a reimagining of traditional cuisine using innovative culinary techniques. This salad features a refreshing tomato sorbet, delicate feta cheese jelly, pickled cucumber, and aromatic tomato jelly. Each ingredient plays its unique role, creating an exquisite balance of flavors: tangy-sweet tomatoes, salty feta, spicy oregano, and creamy jelly texture. This dish is not just a salad — it is true gastronomic art that impresses not only with its taste but also with its presentation. It is perfect for elegant dinners and can become the centerpiece of a culinary evening, surprising guests with unusual combinations and refined serving style.

Energy value per serving

• Calories: 85
• Proteins: 0.7g
• Fats: 4.2g
• Carbohydrates: 11.3g

Ingredients

• Tomatoes: 800 g
• Basil: 0.3 bunch
• Garlic: 2 clove
• Sweet paprika: 5 g
• Sugar syrup: 100 ml
• Salt: 3 g
• Ground black pepper: 2 g
• Extra virgin olive oil: 40 ml
• Lemon juice: to taste

Cooking steps

1. For the tomato sorbet, sauté garlic in olive oil over high heat for 20 seconds. Add tomatoes and let the liquid evaporate for 7 minutes. Add paprika and basil and cook for another 2 minutes. Remove the basil and blend the sauce in a blender. Strain through a fine sieve, add syrup, lemon juice, and spices. Place the resulting sauce in an ice cream maker.

   Required ingredients:

   • Garlic: 2 cloves
   • Extra virgin olive oil: 40 ml
   • Tomatoes: 800 g
   • Sweet paprika: 5 g
   • Basil: 0.3 bunch
   • Sugar syrup: 100 ml
   • Lemon juice:  to taste
   • Salt: 3 g
   • Ground black pepper: 2 g

2. Feta cheese jelly (prep time — 30 minutes plus 3 hours for cooling): 60 ml milk, 60 ml cream, 225 g feta cheese, 2 sheets of gelatin, 1 g agar, 2 g oregano. Mix milk, cream, and agar in a small saucepan and bring to a boil. Place feta cheese in a blender, add the hot milk mixture and oregano, and blend until smooth. Dissolve gelatin in the mixture and pour into a plastic mold 1 cm deep. Refrigerate for 3 hours.

   Required ingredients:

   • Salt: 3 g

3. Pickled cucumber (prep time — 30 minutes): 1 cucumber, 2 grams of salt. Finely chop the cucumber and sprinkle with salt. Leave for 20 minutes, then rinse in cold water.

   Required ingredients:

   • Salt: 3 g
   • Tomatoes: 800 g

4. Tomato jelly (prep time — 30 minutes plus 3 hours to cool): 350 milliliters of tomato juice, 100 milliliters of chicken broth, 2 sheets of gelatin, 3 grams of salt, 2 grams of pepper. Soak the gelatin in cold water. Heat the broth and dissolve the gelatin in it. Add the remaining ingredients and pour into a plastic mold 1 cm deep. Refrigerate for 3 hours.

   Required ingredients:

   • Tomatoes: 800 g
   • Salt: 3 g
   • Ground black pepper: 2 g

5. Arrange everything nicely on a plate.