Updated: Aug 11, 2022
I’m so excited to share this episode with you that I filmed in Greece. This was filmed on the island of Chios, which is where my family is from. My cameraman Manolis is also from here! This year we returned for a few weeks to see family and research recipes and inspiration for my show and business. It was a great trip!
While I was here, I was delighted to cook with this chef from Apomero Restaurant. He shared his recipe for Myrovolos Salad with me, which I know you’ll love. The name of this salad means “smells great” because it is full of fresh aromatic herbs.
I intend to film more episodes in Greece in the future so stay tuned!
1 Paximadia bowl or pieces of Paximathia - link to purchase - Paximadia
2 large fresh tomatoes
12 cherry tomatoes, halved
1 ½ cups cubed feta
6 kalamata olives
1/4 green pepper, seeded and thinly sliced
1 tablespoon fresh capers
2-3 pieces of Kritamo (sea fennel) link to purchase Kritamo
2-3 leaves fresh basil
2-3 leaves fresh mint
2 sprigs of fresh marjoram
1 teaspoon fresh oregano
Pour olive oil into the bread bowl or sprinkle it on the paximadia and allow it to coat the entire thing.
Cut one large tomato into quarters and nestle it in the bread bowl. Place the cherry tomatoes on top.
Place half the feta on top.
Repeat the layers of tomato and feta again, using up the remaining feta.
Place the olives on top of the second layer of feta.
Top the olives with the sliced peppers and capers.
Add the kritamo (sea fennel) on top.
Drizzle it all with fresh olive oil again.
Chop the basil, marjoram and mint and scatter it on top. Then sprinkle the oregano over everything. Garnish with fresh herbs and Kritamo.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.