This salad is based on one we were given at Nychteri, a lovely restaurant on Santorini run by the excellent chef Vassilis Zacharakis.
Time: 20 minutes
3 slices pancetta, prosciutto, serrano or parma ham
1 teaspoon olive oil
8 grapes, halved
200g seasonal salad leaves – radicchio, lollo rosso, rocket and cos lettuce all work well
50g hard sheeps’ cheese, such as Greek kefalotyri or young pecorino
1 teaspoon clear honey, or to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
freshly ground black pepper
Tear the ham into bite-sized pieces. Pour the olive oil into a frying pan and cook the ham until crisp.
Whisk all the dressing ingredients together, taste and add more honey or seasoning as necessary.
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.
Recipe taken from The Islands of Greece by Rebecca Seal
From Crete to Milos, Santorini to Rhodes, each island of Greece is as breathtaking as it is unique. Yet there’s one thing they all have in common – a passion for really good food. In The Islands of Greece, Rebecca Seal shares her favourite recipes from her travels, truly celebrating Greece’s regional specialties. Feast on crispy squid, succulent slow-cooked lamb or an array of traditional dips – Spicy cheese, Taramasalata, Tztaziki and more – perfect for scooping up with homemade Flatbreads. For a sweet treat, Rebecca’s Walnut baklava rolls are impossible to resist, and are perfect with a strong, black coffee.
You can buyThe Islands of Greece at cooked.com.
Published by Hardie Grant