Greek salad with Grana Padano PDO sauce
Difficulty Easy
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Preparation  20 min
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Servings for  4 per.
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When we think of the flavours of Mediterranean summer, one of the first recipes that comes to mind is Greek salad. But what actually goes into a Greek salad? Crunchy cucumber, ripe tomatoes, olives, feta and fresh herbs are the ingredients that have made this dish so famous. The original Greek salad recipe is loved for its simplicity and for the balance between flavour and freshness. Today we’re offering you a delicious twist enriched with a creamy, indulgent touch: Grana Padano sauce, perfect for bringing out the best in seasonal vegetables and turning a great classic into an even more irresistible dish.
Ingredients
For the salad:
Tomatoes, 4
Cucumber, 1
Red onion, 1
Green pepper, 1
Feta, 200g
Kalamata olives, 80g
Dried oregano, to taste
Extra virgin olive oil, to taste
Salt, to taste
Capers (optional)
For the Grana Padano sauce:
Grated Grana Padano PDO, 100g
Whole milk, 150ml
Pepper, to taste
Method
Wash the tomatoes, cucumber and green pepper thoroughly. Cut the tomatoes into wedges, the cucumber into rounds or half-moons, and the pepper into strips. Finely slice the red onion
Transfer all the vegetables to a large bowl. Add the Kalamata olives, the feta cut into cubes and, if you like, a few capers.
Season with a drizzle of extra virgin olive oil, a pinch of salt and plenty of dried oregano. Mix gently so as not to break up the feta.
To make the Grana Padano sauce, pour the milk into a small saucepan and warm it over a low heat. Gradually add the grated Grana Padano, whisking until you get a smooth, creamy sauce. Finish with a few twists of freshly ground pepper.
Leave the sauce to cool slightly, then either serve it on the side or drizzle it over the salad just before bringing it to the table, finishing with a sprinkling of oregano.
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