Greek Salad with Goats Cheese Balls
FEATURING MONJAY MEZZA’S MARINATED GOATS CHEESE BALLS
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
It’s hard to say whether the Greek salad is famous or infamous. Some would argue it has gone the way of the prawn cocktail – a dish from a bygone era, pulled out once in a blue moon for a retro vibe. Others consider it timeless, a combination of ingredients that provides texture and flavour reminiscent of long summer days, when it’s too hot to even consider lighting up the stove.
We, of course, are in the latter group. The crunch and vinegary punch make the Greek salad the perfect accompaniment to any grilled meat or fish, and it’s seriously quick to whip up.
The world of the Greek salad is one of rules. Depending on who you listen to, it’s either made with dill or oregano, with or without red capsicum, hard feta or soft, crumbled or left as a slab. At Monjay Mezza, we have only one rule: use the best ingredients. Find the freshest cucumber that’s firm and without much yield, and tomatoes that are ripe and flavourful, whether they be cherries or truss or Black Russians or Adelaide’s. And always use Monjay Mezza’s Marinated Goats Cheese Balls.
- 500g of the best tomatoes you can find
- 1 Lebanese cucumber
- 20 black olives (pits in is preferable, but warn people!)
- 1 red onion
- 1 tbsp olive oil
- 4 tbsp red wine vinegar
- 1 tub of Monjay Mezza’s Marinated Goats Cheese Balls
- Dried oregano
How to Prepare
Wash the tomatoes and cucumber. Cut the tomatoes into uneven chunks, slice the cucumber lengthways and then into half-moons, waxing or waning. Cut the red onion in half and then slice very thinly; a mandoline is great for this.
Select a shallow serving dish and scatter over the tomatoes, cucumber and onion. Add the black olives.
In a small jar, combine the olive oil and vinegar with a pinch of salt and four grinds of the pepper mill. Lid on and shake with vigour; this is a great way to emulsify a salad dressing, making it thick and oozy and clingy. Pour it over the salad.
Break open the tub of Marinated Goats Cheese Balls. Options: you can either place them whole on the salad, or tear them artfully. Each to their own. Sprinkle over some dried oregano. Done.
Marinated Goats Feta
Our soft, spreadable goats cheese balls have been marinated in oil with herbs and spices to create these luxurious and versatile balls. The perfect addition to any salad, they also add delicious creaminess to your favourite wraps, perhaps with our veggi kibbi and a dash of our moreish peri peri dip. It’s amazing on pizzas and the perfect compliment to a mezza plate.
Browse Our Latest Recipes
If you're in need of inspiration, browse our recipes below and you'll be cooking up a feast in no time!