Grape salad

Grape salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

This salad is based on one we were given at Nychteri, a lovely restaurant on Santorini run by the excellent chef Vassilis Zacharakis.

Salad

Ingredients

Quantity Ingredient
3 slices pancetta, prosciutto, serrano or parma ham
1 teaspoon olive oil
8 grapes, halved
200g seasonal salad leaves, radicchio, lollo rosso, rocket or cos lettuce all work well
50g hard sheeps’ cheese, such as Greek kefalotyri or young pecorino

Dressing

Quantity Ingredient
1 teaspoon clear honey, or to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
salt
freshly ground black pepper

Method

  1. Tear the ham into bite-sized pieces. Pour the olive oil into a frying pan and cook the ham until crisp.
  2. Whisk all the dressing ingredients together, taste and add more honey or seasoning as necessary.
  3. Mix the ham, grapes and leaves together in a serving bowl. Pour half the dressing over the salad and toss to combine (you can add more dressing if needed). Crumble over the cheese. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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