Category: Salad
Ingredients for 5 portions:
- For the feta panna cotta:
- 1 ltr Milk
- 450 gr. Feta cheese
- 15 gr. Ιota gum
- For the tomato glaze:
- For the feta bullets:
- 300 gr. from the feta panna cotta
- 10 gr. Tomato flakes
- 10 gr. Green olive oil of Chalkidiki
- 10 gr. Black Kalamata olive oil
- For the Greek salad broth:
- 40 ml. Vinegar pepper (Espelette)
- 200 gr. Cucumber
- 250 gr. Tomatoes
- 100 gr. Dried onion
- 40 gr. Green pepper
- 2 gr. Xanthan gum
- Salt, oregano
- For the aromatic oregano oil:
- 100 ml. Grape seed oil
- 20 gr. Fresh oregano
- For the salad decoration:
- 100 gr. Colorful cherry tomatoes
- 20 gr. Black Kalamata olive oil
- 10 ml. Balsamic cream with basil pesto
Preparation time: 20 minutes & execution time: 15 minutes
Instructions:
- For the feta panna cotta:
- Add the milk in a pot and once it is warmed up, add the feta cheese.
- Use a hand blender to mix them. Add the iota gum and mix again.
- Bring the mixture to a boiling level and remove it from the heat.
- Once it obtains a room temperature, put the mixture in a shrink wrap to shape it.
- Cool it down in the fridge for 4 hours.
- For the tomato glaze:
- Beat pomodorella in the mixer and then use a strainer.
- Add it in a small pot along with kappa gum, mix them and let them there till they reach the boiling level.
- Once the mixture starts cooling down, use a toothpick to cover the panna cotta to create a thin layer round the panna cotta.
- For the feta bullets:
- Put the mixture in a silicone cake tin with a bullet shape and let it in the fridge for 3-4 hours to become stable.
- Dip a bullet in the tomatoes flake mixture and black olive soil and the other bullet in the green olive soil.
- For the Greek salad broth:
- Add in a blender all the ingredients except for Xanthan.
- Blend them and get them strained with a sieve.
- Check the flavor and homogenize the mixture with Xanthan.
- For the oregano aromatic oil:
- Blanch the fresh oregano leaves and get them well strained.
- Beat in a mixer the oil along with the oregano leaves and use a thin sieve to get them strained.
Special credits to Dipnoceramics & CONCEPT companies for their kind contribution of their equipment.

