Serving hors d’oeuvres à la verrine, which literally means “protective glass”, is a popular trend that originated in France and has already conquered the US food scene. Verrines are fun and have endless options to exercise your inspiration and imagination. This particular verrine of Greek Salad is packed with flavors– the briny feta cheese, neatly cubed, along with diced cucumber, crunchy bell peppers, Kalamata olives and sweet cherry tomatoes absorb all the goodness of the olive oil, white wine vinegar and their own juices. Get creative and serve your favorite savory salad in a glass with an aperitif at your next dinner party or to finish the evening with the small verrines of intriguingly layered Tiramisu or Panna Cotta desserts.
Greek Salad à la Verrine with Fresh Thyme Springs Garnish
recipe detailsServes 6
- 12 oz. cherry tomatoes, firm and ripe
- 1 medium-size English cucumber
- ½ orange or yellow bell pepper, finely diced
- ½ red bell pepper, finely diced
- 10 pitted Kalamata olives, cut in half
- 4 oz. Greek feta cheese
- 2 tablespoons finely chopped parsley or basil chiffonade
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Coarse sea salt and freshly ground black pepper, to taste
- Thyme springs for garnish
The inspiration for this recipe was a book by the French chef Franck Pontais, called “Terrines and Verrines”. I changed the recipe to my liking by adding extra ingredients– the bell peppers, white wine vinegar, gave an option for chopped parsley or basil chiffonade.