Georgianna Hiliadaki and Nikos Roussos’ Greek Salad Granita Recipe

Ingredients 

For the syrup (1/1):

• 250g sugar
• 250g water

For the Greek salad:

• 500g tomatoes, quartered
• 5g capers
• 40g pitted olives
• 120g cucumber
• 8g fine salt
• 30g extra virgin olive oil
• 40g red onion
• 100g feta cheese
• 1.5g dry oregano
• 55g of 1/1 syrup (from above)

Method

For the syrup (1/1):

1. Put the sugar and water together in a pan a bring to a boil. Immediately reduce it to a simmer until the sugar dissolves completely.
2. Remove the pot from the heat and leave the syrup to cool.
3. Once cool, keep the syrup in the fridge.

For the Greek salad:

1. Place all ingredients in a jug, and mix with a hand-held blender until everything is coarsely puréed.
2. Test the flavour and correct with syrup and salt as needed.
3. Place the mixture in a chinois with double cheesecloth, and let it drip over a bowl for 2 minutes. This first liquid will be red in colour – throw this away.
4. Return the chinois over the bowl and leave the mixture to strain for 4 hours.
5. Freeze this strained liquid in 1 pacojet and once it’s completely frozen, spin it once in the pacojet machine (this can also just be done using your home freezer and shaving the frozen granita by hand).
6. Serve immediately in cold bowls.

Recipe courtesy of Georgianna Hiliadaki and Nikos Roussos of Funky Gourmet in Athens.
Image © Katerina Avgerinou.

Georgianna Hiliadaki and Nikos Roussos Chef Feature.