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.
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.
- 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.
- 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.
- 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.
- Tomatoes: 800 g
- Salt: 3 g
- Ground black pepper: 2 g
5
Arrange everything nicely on a plate.
