© Sophia van den Hoek
This is the new table everyone is talking about! The Grand Café d'Athènes is creating a buzz in the 10th arrondissement, because it's stylish, too nice, but above all… too good! The opportunity to ask chef Chloé Monchalin for the recipe for her extraordinary Greek salad . Kal í ó reksi [bon appétit]!
Recipe for 4/5 people
Cut in half 600 g cherry tomatoes .
Then dice 1 cucumber and 2 yellow peppers, sliced beforehand.
Chop 1 red onion , a few sprigs of oregano and basil .
Add 100 g of pitted Kalamata olives from Kalios.
Arrange everything in a large salad bowl .
Then prepare the seasoning based on 40 ml of lemon juice , 80 ml of Kilikio organic olive oil and salt .
Add your seasoning to your preparation and let it marinate in the fridge for 2 hours.
To serve, prepare pretty colorful soup plates .
Using a ladle, place a generous portion in the center, taking care to drain the vegetable juice a little .
Add on top of the hand crumbled feta , some Kalamata olives , freshly ground pepper and a drizzle of olive oil .
Also discover the recipe for peach salad .