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Rustic salad in the stone mill

Salad, what an easy, breezy dish.

If someone tells you that in order to cook you’ll need complicated recipes, extra sophisticated techniques, pretentious equipment and the skills of a chef his only connection to a kitchen is the Master Chef reality show.

One of the world’s simplest and easiest dishes is salad. Numerous of possible combinations, the minimum of kitchen tools, effortless execution. The most amazing thing about salads is that 9 out of 10 times the result will be close to the ultimate awesomeness, whether we are talking about taste or about nutritional value.

The choriatiki salad, one of the most quintessential dishes of Greek kitchen along with the famous tzatziki and the legendary mousaka, requires a few but qualitative products. Fresh vegetables, extra virgin olive oil, delicious feta cheese, sweet-smelling oregano, a knife and a ball, that’s all you need to accomplish perfection. We decided, following the new trend of this summer, to incorporate a freshly baked stone mill’s loaf


1 Stone mill’s loaf

2 tomatoes

1 cucumber

1 green pepper

1 red pepper

2 green onion

feta cheese



olive oil

salt, pepper & oregano


Split the loaf of bread almost in half lengthwise – to be accurate it is more like removing the crust from the top of the bread in one piece – and scoop out the inside. The secret of this recipe is quite simple: you have to toast the bread. Thereby, you can prevent the soaking of the bread by the salad’s fluids. Tear the inside portion of the bread into bite size pieces, drizzle with a bit of olive oil and some salt. Toast all the bread pieces in a preheated oven at 180ºC for about 10’ until golden brown. Dice the tomatoes, the cucumber and the feta cheese and cut into rings the peppers and the green onions. You can slice the olives too for extra taste but it’s optional. Put all the veggies, the olives, the caper and the feta cheese into a ball. Drizzle them with olive oil and add as much salt, pepper and oregano as you like. Stir all the ingredients together with a spoon and put it into the bread nest. Voila..your stone mill’s salad is ready  without breaking a sweat.


*Each and every recipe is cooked - for the photo shoot needs - by our fantastic pastry chef, Natasha Tsouloufidou, at the production area of Hanioti's store.

**head photo via http://elmaskitchen.blogspot.gr/