A fresh summer salad, full of taste and colours. These cheese balls will make your salad taste even better.
Serves: 4-5 Prep. time: 30′ + 15h waiting Cooks in: – Ready in: 30′
1 lettuce, cut
1 bunch rocket, cut
3 ripe tomatoes, sliced
3 cucumbers, sliced
1 medium onion, sliced
1 green pepper, sliced
8-10 yogurt cheese balls
1 tbsp capers, washed, drained
2 tbsp balsamic vinegar
extra-virgin olive oil
For the yogurt cheese balls
1 kg strained Greek yogurt
1 tbsp salt
1 tbsp mixed spices of your choice (crushed pink and black peppercorns, or cumin seeds or coriander seeds, or sweet paprika, or herbs such as dill)
Prepare the cheese balls the night before: Mix yogurt and salt very well in a bowl. Line a colander with a double layer of cheesecloth. Set the colander in a bowl that holds its bottom above the bottom of the bowl. Place the yogurt in the colander and allow to drain overnight at room temperature. The next day squeeze well with your hands and allow to drain for another 3-4 hours. Form balls of the same size and roll on mixed spices until covered.
Mix all greens in a serving bowl, season with salt, drizzle with balsamic vinegar and oil and toss. Garnish with yogurt cheese balls and serve.
Photo: George Drakopoulos – Food styling: Tina Webb
Preserve cheese balls in a jar covered in olive oil. Add some garlic cloves, dried oregano or whole cumin seeds if you wish.
Και η συνταγή στα ελληνικά: Δροσερή καλοκαιρινή σαλάτα με γιαουρτοτυράκια