Greek Cheese Platter

Firm blocks of cheese that crumble under the knife, drizzled with shimmering olive oil. The scent of dried oregano mingles with the zest of lemon and the crunch of fresh vegetables.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 713
• Protein: 28 g
• Carbs: 37 g
• Fat: 48 g

Ingredients

• 200 g Fresh cheese ( in a thick block )
• 150 g Soft sheep cheese with bloomy rind ( sliced )
• 100 g Black olive ( whole )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Oregano ( dried )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 tbsp Honey optional
• 0.5 piece Cucumber ( sliced )
• 100 g Solanum lycopersicum esculentum M. ( halved )
• 2 piece Pita bread ( toasted and cut into triangles )
• 200 g Feta cheese ( cut into large blocks )

Instructions

1. Cut the cheeses

   Slice the sheep's milk cheese, fresh cheese, and feta into thick blocks or large triangles. Do not make small cubes; we want substance.

2. Season and marinate

   Lay the cheeses flat. Generously drizzle with extra virgin olive oil. Sprinkle oregano evenly over the entire surface.

3. Prepare the garnish

   Cut the cucumber into thick slices and the cherry tomatoes in half. Arrange the black olives around the cheese to provide contrast.

4. Final touch

   Add the lemon wedges on the side. Drizzle a bit of honey over the sheep's milk cheese to balance the saltiness.

Chef's tips

• Take your cheeses out of the fridge 30 minutes before serving so they aren't brittle.
• Rub the oregano between your palms to release all its essential oils.

Storage

Consume immediately. Cheese oxidizes and vegetables lose their water quickly once cut.