Mini Greek salads in brioche baskets

Mini Greek salads in brioche baskets

A posh way to present a classic, light Greek salad

Briochesalad

  • Preheat the oven to 150˚C. Roll out the bread slices using a rolling pin until very thin, then press into a lightly greased 12-hole cupcake tray. Bake for 30 minutes until crispy and hard. Allow to cool.
  • Meanwhile, combine all of the salad ingredients in a bowl. Spoon into the cooled brioche baskets, and garnish with a tiny sprig of mint.
  • Makes 12

    What you need:

    • 6 slices of brioche, halved
    • 40g feta cheese, finely chopped
    • 1 tomato, finely diced
    • 10 green olives, pitted and finely diced
    • ¼ cucumber, deseeded and finely diced
    • ¼ red onion, finely sliced
    • Splash of olive oil
    • Splash of balsamic vinegar
    • Pinch of salt (omit for small children)
    • Freshly chopped mint sprigs, to garnish

    TIP: Assemble just before serving to prevent the brioche going soggy

    From Social Eats: Food to Impress Your Mates from the Pop-Up King by Jimmy Garcia (£19.99, Kyle Books).

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