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Greek Salad With Feta Mousse

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  Greek feta cheese 6 Ounce, crumbled
  Heavy cream 1⁄2 Cup (8 tbs)
  Unflavored gelatin 3⁄4 Teaspoon
  Ground pepper To Taste
  Heirloom tomatoes 2 1⁄2 Pound, cut into thick slices, quartered or halved
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Pitted kalamata olives 16 , halved
  Sliced red onion 1⁄4 Cup (4 tbs)
  Chopped oregano 1 Tablespoon

1. In a small skillet, combine the feta and cream and simmer, stirring, over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin until dissolved; transfer the feta mixture to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mousse into a shallow bowl and refrigerate until set, about 30 minutes.
2. Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the feta mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle the salads with the olive oil, garnish with the olives, red onion and oregano and serve at once.

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