Savory Greek Salad Cheesecake

I am a food lover, but you already know that. ๐Ÿ™‚ ย What I mean is, I love good food no matter what the cuisine. I always love learning about new ingredients and techniques from around the world. However, I’m totally in love with the foods of my homeland. Greek food is delicious, welcoming, nutritious and in short, amazing. So I wanted to take a few simple ingredients and bring something different to the plate. To elevate presentation in a way that matches the wonderful taste.

One big favorite of mine is classic Greek salad. It is a dish in which one can actually taste Greece – in the ripe and sweet tomatoes, and the sourness of the extra virgin olive oil. So I named my dish Savory Greek Salad Cheesecake.

I had this idea in my head to make something tall and elegant. My notion here is not to change the taste of the dish, but to merely give it a different perspective. Greek cuisine is among the best and the healthiest. It is full of traditions and recipes that date a looooong way back. But that doesn’t mean it cannot be for the modern era that likes cleaner lines and different ideas.

So there it is my friends, my Greek Salad Cheesecake! I loved making it. Find the steps here.

 

Prepping

Start by slicing the tomatoes. Remove most of the seeds and fluid. Crumble the feta cheese with your hands and put aside. Take the potato peeler and peel off thin slices of cucumbers. Get the spring onions and cut them in taller and shorter pieces lengthwise.

 

Making the Greek Salad Cheesecake

You will need a cake ring. Preferably the adjustable size one. This way you can make it as big or small as you like. I opted for 15.5 cm / 6.1 inc diameter.

So place the ring on the actual serving plate and make the first layer with the tomatoes. Tuck them in nicely, 2-3 layers of tomatoes should be enough. Thereafter, you will add the crumbled feta. Spread it all around squeeze it just enough to come into shape. The next thing to to do is to arrange the cucumber slices on top. It’s a free style design so go crazy. ๐Ÿ™‚ ๐Ÿ™‚ Lastly, get the onion pieces and stick them in the feta on whichever side you like, making a nice design.

Refrigerate in the cake ring until serving. Whereupon you just remove the ring slowly and drizzle with some extra virgin olive oil, salt and pepper and maybe some oregano on top. Enjoy!

Greek Salad savory Cheesecake

This is my take on a Greek classic. Greek salad transformed into a savory Cheesecake. It is a beautiful little thing that will decorate your dinner or party table in an elegant way. Go ahead and try something different!

  • 3 tomatoes, sliced
  • 650 g (1.4 lbs) feta, crumbled
  • 2 cucumbers, thinly sliced
  • 2 spring onion, cut lengthwise
  • extra virgin olive oil
  • salt and pepper
  1. You will need a cake ring. Place the ring on the serving plate and layer the tomato slices. Tuck them in nicely, 2-3 layers of tomatoes are enough. 

  2. Thereafter add the crumbled feta. Spread it all around squeeze it just enough to come into shape. 

  3. Arrange the cucumber slices on top. It’s a free style design so go crazy. ๐Ÿ™‚ ๐Ÿ™‚ Lastly, get the onion pieces and stick them in the feta on whichever side you like, making a nice design.

  4. Refrigerate in the cake ring until serving. Whereupon you just remove the ring slowly and drizzle with some extra virgin olive oil, salt and pepper and maybe some oregano on top. Enjoy!

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Zesty Spinach Salad with Chorizo

So we are back to Dubai. Happily. While it’s still tooo hot to be here, we are so happy to be home. However, it is only a tad cooler than June and July. Slowly the temp is going down and good weather is on the horizon! Woohoo!

I realized this week that I need to shed a few pounds. Which is due to the fact that I ate everything in Greece. Like EVERYTHING. I didn’t know where to begin and definitely not where to end. But I loved it! The fruit, especially peaches were so aromatic, my dad’s garden tomatoes and eggplants, the souvlakis that I put on my Insta. Nom nom! Guilt (ish) free! Haha. So today there’s salad on the menu. Spinach salad with chorizo (to keep things spicy!) and a zesty vinaigrette.

This salad is light and packed with flavor. I love chorizo in everything – salads, breakfast, even stews. Moreover, the vinaigrette is somewhat spicy due to the mustard. But, the orange juice balances it out with it’s sweetness. It’s got a nice bite to it. The dish takes less than 15 minutes to make! Yayyy! Light salad dinner (or lunch) here I come ๐Ÿ™‚

 

To make the vinaigrette

In a small bowl, whisk together the olive oil, orange juice, mustard, white vinegar and honey until combined. You can make ahead and keep it in the fridge.

Making the vinaigrette

Assembling the spinach salad

Thoroughly wash the green leaves and dry the greens with a salad spinner or paper towelsย and put them in a bowl. Slice your chorizo and scatter it on top. Season with salt and pepper and grate some parmesan cheese. That’s it! Easy peasy. Dress your salad with the vinaigrette and it’s ready.

Tip: Though the salad is quite quick to make, you can also make ahead If you want. Make sure you dry the leaves very well and keep the salad ready in the fridge. Dress it at the last moment, so it doesn’t soak.

 

 

Zesty Spinach Salad with Chorizo

Zesty salad and so simple to make. Lots of Spinach, chorizo and parmesan cheese. Simply deliciousnees on your plate!

  • 1 pack spinach leaves (ard 80 g or 3 oz)
  • 1/2 pack rocket or arugula (ard 40 g or 1.5 oz)
  • salt and pepper
  • 120 g / ard 4 pz chorizo, sliced
  • grated parmesan

For the Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 3 tsps regular mustard
  • the juice of half an orange
  • 1 tbsp white vinegar
  • 1 tsp honey

For the vinaigrette

  1. In a small bowl, whisk together the olive oil, orange juice, mustard, white vinegar and honey until combined. You can make ahead and keep it in the fridge.

To assemble the salad

  1. Wash the green leaves and dry them with a salad spinner or paper towels and put them in a bowl. 

  2. Slice your chorizo and scatter it on top. Season with salt and pepper and grate some parmesan cheese.

  3. Tip: Though the salad is quite quick to make, you can also make ahead If you want. Make sure you dry the leaves very well and keep the salad ready in the fridge. Dress it at the last moment, so it doesn’t soak.