Picture this: sensational red cherry tomatoes that explode with sweetness, vibrant purslane leaves packed with vitamins, and creamy mizithra spread that adds the perfect hint of indulgence. Did I forger to mention the rusks? Get ready to fall in love at first bite!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Cherry Tomatoes Purslane and Mizithra Salad
Servings: 5 People
Ingredients
- 1 Cup Cherry Tomatoes , halved
- 1 Cup Purslane , leaves picked
- 300 g Mizithra
- ½ Cup Carob Rusks , soft ones broken to small chunks
- 3 tbsp Fresh Milk
- 1 tbsp White Vinegar
- 1 tsp Dry Oregano , ground
- ½ tsp Dry Coriander , ground
- 1 tbsp Capers , kept whole
- 1 tbsp Balsamic Cream , or 2 tbsp balsamic
- 1 tbsp Pomegranate Molasses
- 5 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Sumac
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- We make a spread from the mizithra by combining into the bowl of a food processor, with the metal blade attached, the mizithra cut in chunks, milk, vinegar, oregano, coriander and lightly season with salt and pepper. Pulse until a thick spread is achieved, just like a store bough cheese spread, and if too thick ads a tbsp or two of more milk.
- Add the mizithra spread on a large plate and flatten it to about ½ cm thickness.
- In the meantime, add to a large bowl the balsamic, pomegranate molasses and the oil along with the remaining salt and pepper. Whisk well and add the tomatoes and the purslane in it and toss. Build the salad by adding on top of the mizithra spread the tomatoes and the purslane. Add the capers and the rusk chunks and drizzle with the dressing the was left in the bowl. Sprinkle the sumac all over and enjoy.
