Greek Cheese Platter
Ingredients
- 200 gFresh cheese (in a thick block)
- 150 gSoft sheep cheese with bloomy rind (sliced)
- 100 gBlack olive (whole)
- 3 tbspExtra virgin olive oil
- 1 tbspOregano (dried)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 tbspHoney
- 0.5 pcCucumber (sliced)
- 100 gSolanum lycopersicum esculentum M. (halved)
- 2 pcPita bread (toasted and cut into triangles)
- 200 gFeta cheese (cut into large blocks)
Method
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.
- 1
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
Lay the cheeses flat. Generously drizzle with extra virgin olive oil. Sprinkle oregano evenly over the entire surface.
- 3
Cut the cucumber into thick slices and the cherry tomatoes in half. Arrange the black olives around the cheese to provide contrast.
- 4
Add the lemon wedges on the side. Drizzle a bit of honey over the sheep's milk cheese to balance the saltiness.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Cheese oxidizes and vegetables lose their water quickly once cut.
