Greek-Inspired Tomato Tartare and Whipped Feta

4-6

Ingredients

For the Tomato Tartare :
  • 4 Savoura BIO-Carpaccio tomatoes
  • 8 to 12 green olives
  • 1/4 red onion
  • 2 tbsp olive oil
  • 1/4 tsp. sea salt
For the whipped feta :
  • 1 cup feta cheese
  • 3/4 cup Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic
Serve with
  • Cucumber
  • Green shoots or fresh oregano leaves
  • Pita chips

Preparation

Blanch and peel the tomatoes:
  1. Bring a large pan of water to the boil.
  2. Slightly score the base of each tomato, forming a cross.
  3. Plunge the tomatoes into the boiling water for 30 seconds, then immediately transfer them to a bowl of iced water.
  4. Gently peel the skin from the incision.
Preparing the Tomato Tartare :
  1. Cut the tomatoes into quarters, remove the seeds and gelatinous part, and cut the tomato flesh into small cubes.
  2. Cut the green olives and red onion into small pieces.
  3. Slice the cucumber.
  4. Mix the diced tomatoes, green olives, red onion, salt and olive oil in a bowl.
Prepare the whipped feta cheese:
  1. In a food processor, blend the feta, Greek yogurt, olive oil, lemon juice and garlic clove until smooth and creamy.
Assembly:
  1. Place 2 tablespoons of whipped feta on the plate and spread in a semi-circle with the back of the spoon.
  2. Spread several slices of cucumber over the whipped feta.
  3. Place a generous portion of tartare on top (you can use a mould to place it or pack it into a ramekin dish and invert it onto the plate).
  4. Add some green shoots or oregano leaves.
  5. Serve with pita chips.

Ingredients

Preparation

For the Tomato Tartare :
  • 4 Savoura BIO-Carpaccio tomatoes
  • 8 to 12 green olives
  • 1/4 red onion
  • 2 tbsp olive oil
  • 1/4 tsp. sea salt
For the whipped feta :
  • 1 cup feta cheese
  • 3/4 cup Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic
Serve with
  • Cucumber
  • Green shoots or fresh oregano leaves
  • Pita chips
Blanch and peel the tomatoes:
  1. Bring a large pan of water to the boil.
  2. Slightly score the base of each tomato, forming a cross.
  3. Plunge the tomatoes into the boiling water for 30 seconds, then immediately transfer them to a bowl of iced water.
  4. Gently peel the skin from the incision.
Preparing the Tomato Tartare :
  1. Cut the tomatoes into quarters, remove the seeds and gelatinous part, and cut the tomato flesh into small cubes.
  2. Cut the green olives and red onion into small pieces.
  3. Slice the cucumber.
  4. Mix the diced tomatoes, green olives, red onion, salt and olive oil in a bowl.
Prepare the whipped feta cheese:
  1. In a food processor, blend the feta, Greek yogurt, olive oil, lemon juice and garlic clove until smooth and creamy.
Assembly:
  1. Place 2 tablespoons of whipped feta on the plate and spread in a semi-circle with the back of the spoon.
  2. Spread several slices of cucumber over the whipped feta.
  3. Place a generous portion of tartare on top (you can use a mould to place it or pack it into a ramekin dish and invert it onto the plate).
  4. Add some green shoots or oregano leaves.
  5. Serve with pita chips.

This delicious Greek-style Tomato Tartare celebrates authentic Mediterranean flavours.

Made with our organic Carpaccio tomatoes and creamy whipped feta, it embodies the freshness and tradition of Greek cuisine. Perfect for sharing, this recipe will delight your guests and add a touch of inspiration to your table. Bon appétit, and discover the pleasure of authentic Greek cuisine at home!

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