Frixos Personal Chefing

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Arkatena Salad


Light and crunchy wheat rusks that the boys grew up with, made from a chickpeas extract/foam that acts as yeast. Enjoyed on their own as ‘paksimadia’ or often dipped in water for a moist and softened version. In this case used in a salad, similar to the way Cretans use the Dakos.



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Arkatena Salad

Prep Time20 mins
Course: Salad
Cuisine: Cypriot
Servings: 2


  • 150 g Arkatena , (crunchy/hard wheat rusks made from a chickpeas extract that acts as yeast)
  • 1 Green Bell Pepper , cut in small pieces
  • 1 Cucumber , roughly peeled, quartered lengthwise and cut in small pieces
  • 1 Small Red Onion , grated
  • 15 Cherry Tomatoes , halved
  • 1 tbsp Capers , roughly chopped
  • 2 tbsp dry Oregano , ground
  • 1 tbsp Pomegranate Molasses
  • 1 tbsp Red Wine Vinegar
  • 5 tbsp EVOO , Extra Virgin Olive Oil
  • 5-6 Black Olives , whole
  • 100 g Anari Salted , Charalambides Christis
  • 50 ml Fresh Milk Full Fat , 3%, Charalambides Christis
  • 2 tbsp Lemon Juice
  • ½ tsp dry Coriander , ground
  • 1 tsp Sea Salt
  • ¼ tsp Freshly ground Black Pepper


  • We start with our anari sauce. Place in a blender the anari cheese along with the lemon juice, 1 tbsp of the oregano, 2 tbsp of oil, the milk, ½ tsp of salt and a crack of fresh pepper. Blend until a nice thick sauce is created, adjusting with the addition of more milk.
  • For the salad we take a bowl and add the tomatoes, cucumbers, peppers, onions, coriander, capers and remaining ½ tsp of salt. Mix gently.
  • In another bowl we add the pomegranate molasses, vinegar, the remaining oregano and we start whisking while slowly pouring the remaining 3 tbsp of oil until well incorporated. Pour the marinade into the bowl with the tomato mixture and let marinate for 10’.
  • To serve, take a deep serving plate and add a husk of arkatena. Toss on top the vegetables and all their juices. Let rest for 5’, then add the olives and pour on top the anari sauce along with a drizzle of olive oil on top and around the plate.


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