Greek Salad Recipe with Feta Mousse

Ingredients

• 170 g (6 ounces; 1½ cups)crumbled Greek feta cheese
• 120 ml (½ cup)double cream
• 3.75 ml (¾ teaspoon) gelatin, softened in 22.5 ml (1½ tablespoons) waterunflavoured gelatin
• to tastefreshly ground white pepper
• 1.13 kg (2½ pounds)mixed heirloom tomatoes, sliced and quartered
• to tastesea salt
• to tastecoarsely ground black pepper
• 60 ml (¼ cup)extra-virgin olive oil
• 16pitted Kalamata olives, halved
• 40 g (¼ cup)red onion, thinly sliced
• 15 ml (1 tablespoon)fresh oregano leaves
• optional; to tastemicrogreens

Instructions

1. 1

   Soften the gelatin

   Dissolve the unflavoured gelatin in the water in a small bowl. Set it aside.

2. 2

   Warm feta cream

   Combine the feta and double cream in a small saucepan. Simmer over moderate heat for about 1 minute, until the feta is slightly melted, then stir in the softened gelatin and transfer the mixture to a blender.

3. 3

   Blend and chill

   Puree the mixture until fairly smooth and season with white pepper. Scrape it into a bowl and refrigerate for about 30 minutes, until set.

4. 4

   Loosen the mousse

   Bring the feta mousse back to room temperature, about 20 minutes. Whisk it until loosened.

5. 5

   Arrange the salad

   Spread the mousse on one side of each plate. Top with the tomatoes, halved Kalamata olives, thinly sliced red onion and fresh oregano. Season lightly with fleur de sel sea salt and black pepper.

6. 6

   Add the oil

   Drizzle the Greek extra-virgin olive oil over the salad.

What is Greek salad?

Greek salad, often called horiatiki, is a combination of ripe vegetables, olives, olive oil and salty cheese. This version keeps those familiar flavours but serves the feta as a smooth mousse beneath the toppings.

The contrast is what makes the presentation work: juicy tomatoes and briny olives meet a creamy, tangy base, while oregano and olive oil bring the elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 409 calories, 10g protein, 17g carbs, 36g fat.

The tomatoes and onion provide most of the carbohydrates, while the feta and cream contribute much of the fat and some of the protein. Olive oil adds further fat, and the feta supplies the salad’s main protein source. For a more filling plate, serve it with crusty bread or alongside a lean protein.

Why use heirloom tomatoes?

Tomatoes: Mixed heirloom varieties bring different colours, shapes and degrees of sweetness. Use ripe tomatoes and cut larger ones into manageable pieces so each serving is easy to eat.

Salt: Season the tomatoes lightly just before serving. Salt draws out their juices, which mingle with the olive oil and make a simple dressing on the plate.

Getting the mousse right

Gentle heat: Warm the feta and cream only until the cheese begins to soften; the method calls for about 1 minute over moderate heat. Stir in the softened gelatin before blending so it can disperse through the mixture.

Setting: Chill the blended mousse for about 30 minutes, then allow about 20 minutes for it to return to room temperature. Whisking it at this point loosens the texture so it can be spread on the plates.

Choosing the feta and olives

Feta: Greek feta gives the mousse its characteristic salty, tangy flavour. Since feta varies in saltiness, taste before adding extra salt to the finished salad.

Kalamata olives: Their briny, fruity flavour balances the ripe tomatoes and creamy cheese. Halve them so they distribute neatly across the plates.

Assembling the plates

Mousse base: Spread it to one side of each plate rather than covering the whole surface. This gives the tomatoes a clear place to sit and lets the mousse show alongside them.

Finishing touches: Add the oregano, red onion and any optional microgreens after arranging the tomatoes and olives. Finish with a light seasoning and the olive oil drizzle.

Serving suggestions

Serve the salad soon after assembling so the tomatoes stay fresh and the mousse holds its neat spread. Crusty bread is useful for catching the tomato juices and olive oil.

It also works as a starter before grilled fish or vegetables. Keep additional salt on the table rather than oversalting the feta and olives.

Recipe notes & tips

• Choose ripe, fragrant tomatoes for the best flavour and juiciness.
• Whisk the mousse after it has warmed to room temperature so it spreads more easily.
• Taste the feta mixture before adding salt, as feta can be quite salty.
• Keep the tomato pieces varied but small enough to eat comfortably.
• Drizzle the olive oil over the salad just before serving.
• Add microgreens only at the end so they stay fresh and delicate.

Variations

• Add cucumber: Cut it into bite-sized pieces for extra crunch.
• Use another olive: Substitute another pitted Greek olive if Kalamata olives are unavailable.
• Add capers: Scatter a few over the tomatoes for a sharper briny note.
• Change the herbs: Use fresh mint alongside or instead of some of the oregano.
• Serve family-style: Spread the mousse on a platter and arrange the salad toppings over it.

Common mistakes to avoid

• Boiling the cream mixture: Keep it at a gentle simmer so the feta softens without overheating.
• Skipping the chill: Allow the mousse its full setting time so it can be whisked to the intended texture.
• Whisking it while cold: Let the mousse come back to room temperature first, as directed, so it loosens more readily.
• Oversalting: Taste before adding salt because feta and olives are already salty.
• Dressing too early: Add the oil shortly before serving to keep the salad looking fresh.
• Overloading the plate: Leave some space between the mousse and toppings so both remain visible.

How to store

Store leftover salad and mousse covered in the refrigerator and eat within 1–2 days; the tomatoes may release liquid and soften. Keep the mousse separate from the dressed salad when possible, and bring it towards room temperature before whisking and serving again. Avoid reheating.

Frequently asked questions