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Fresh herbs, citrus, olive oil, and island greens. Chios on a plate.
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ingredients
🥬 PRODUCE
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4 cups mixed tender greens (arugula, watercress, or baby spinach)
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1 cup fresh flat-leaf parsley leaves
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½ cup fresh mint leaves
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1 small fennel bulb, very thinly shaved
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2 mandarin oranges or 1 navel orange, segmented
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½ small red onion, very thinly sliced
🧀 DAIRY
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80g mastelo cheese or mild halloumi, thinly sliced
•
🫙 DRESSING
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3 tbsp extra-virgin olive oil
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Juice of 1 lemon
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1 tsp honey
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Salt
•
Black pepper
Chios
Chian Green Salad with Mastelo
Fresh herbs, citrus, olive oil, and island greens.
Fresh herbs, citrus, olive oil, and island greens. Chios on a plate.
Ingredients
🥬 PRODUCE
— 4 cups mixed tender greens (arugula, watercress, or baby spinach)
— 1 cup fresh flat-leaf parsley leaves
— ½ cup fresh mint leaves
— 1 small fennel bulb, very thinly shaved
— 2 mandarin oranges or 1 navel orange, segmented
— ½ small red onion, very thinly sliced
🧀 DAIRY
— 80g mastelo cheese or mild halloumi, thinly sliced
🫙 DRESSING
— 3 tbsp extra-virgin olive oil
— Juice of 1 lemon
— 1 tsp honey
— Salt
— Black pepper
Prep
🔪 PREP FIRST
🥬 PRODUCE PREP
— Wash and dry all greens thoroughly.
— Pick parsley and mint leaves — stems off.
— Shave fennel paper-thin on a mandoline or with a sharp knife.
— Segment oranges, removing all pith.
— Slice red onion very thin and soak in cold water 10 minutes — removes sharpness.
🧀 CHEESE PREP
— Slice mastelo thinly.
— Optional: lightly pan-sear in a dry skillet 1 minute per side for warm contrast.
🫙 DRESSING PREP
— Whisk together olive oil, lemon juice, honey, salt, and pepper.
— Taste — it should be bright and balanced.
Method
STEP 1 — ASSEMBLE THE BASE
— Arrange greens, parsley, and mint on a wide, shallow serving plate.
— Scatter over:
— Shaved fennel
— Drained red onion
— Orange segments
STEP 2 — ADD CHEESE
— Lay mastelo slices over the salad.
STEP 3 — DRESS & SERVE
— Drizzle dressing over everything.
— Finish with:
— A final drizzle of raw olive oil
— Cracked black pepper
👉 Dress just before serving — dressed greens wilt quickly.
Chef's Note: The fennel and citrus are what make this distinctly Chian. Don't skip either — they define the salad.