Shepard's salad with Katiki Domokou

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150 gr Katiki Domokou
50 gr fresh spinach leaves
50 gr peppery rocket salad
100 gr tomatoes peeled and marinated in olive oil and vinegar
10 gr capers
60 gr olive oil
5 ml vinegar (1 teaspoon)
1 sesame rusk
A few whole pepper corns


Wash the vegetables well.

Put the tomato into hot water for a few seconds, in order to peel easily. Peel it, chop it into large cubes and marinate into olive oil and vinegar for 20 minutes.

Place the spinach leaves and the rocket onto a salad bowl; add on top the marinated tomato and sprinkle with the Katiki Domokou cheese.

Garnish with capers.

Cut the sesame rusk into small pieces and place them around the plate.

Sprinkle with olive oil and fresh black pepper corns.

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