Apomero Restaurant : [ Ссылка ]
Paximadia: [ Ссылка ]
Kritamo: [ Ссылка ]
I’m so excited to share this episode with you that I filmed in Greece. This was filmed on the island of Chios, which is where my family is from. My cameraman Manolis is also from here! This year we returned for a few weeks to see family and research recipes and inspiration for my show and business. It was a great trip!
While I was here, I was delighted to cook with this chef from Apomero Restaurant. He shared his recipe for Myrovolos Salad with me, which I know you’ll love. The name of this salad means “smells great” because it is full of fresh aromatic herbs.
I intend to film more episodes in Greece in the future so stay tuned!
Myrovonos Salad
Serves 2
* 1 Paximadia bowl or pieces of Paximathia
* Paximadia is a Cretan Superfood ( Barley Rusk bread) . This bread is baked twice to increase shelf life. When you moisten it with olive oil it softens and is delicious
Olive oil
2 large fresh tomatoes
12 cherry tomatoes, halved
1 ½ cups cubed feta
6 kalamata olives
1/4 green pepper, seeded and thinly sliced
1 tablespoon fresh capers
2-3 pieces of Kritamo (sea fennel) link to purchase Kritamo
2-3 leaves fresh basil
2-3 leaves fresh mint
2 sprigs of fresh marjoram
1 teaspoon fresh oregano
DIRECTIONS
Pour olive oil into the bread bowl or sprinkle it on the paximadia and allow it to coat the entire thing.
Cut one large tomato into quarters and nestle it in the bread bowl. Place the cherry tomatoes on top.
Place half the feta on top.
Repeat the layers of tomato and feta again, using up the remaining feta.
Place the olives on top of the second layer of feta.
Top the olives with the sliced peppers and capers.
Add the kritamo (sea fennel) on top.
Drizzle it all with fresh olive oil again.
Chop the basil, marjoram and mint and scatter it on top. Then sprinkle the oregano over everything. Garnish with fresh herbs and Kritamo.
