The 2 must-eat-today summer salads by our chef

Savour the authentic flavours of Crete at the brand new Inblu All Day Lounge Bar Restaurant at Minos Palace hotel & suites, with a menu crafted by top Greek chef Yiannis Baxevanis.

Award-winning chef Yiannis Baxevanis has brought his iconic culinary talents to Minos Palace hotel & suites, formulating a menu of dishes dedicated to the art of Greek island cuisine.

Enjoy a light lunch at the Inblu All Day Bar Restaurant, choosing from a range of refreshing plates such as the vegetarian Summer Salad, filled with flavour-packed local produce like bright cherry tomatoes, salty graviera cheese and sweet petimezi grape syrup. For a more substantial meal, add smoked apaki smoked or salted singlino pork and smattering of crunchy Cretan rusks. Alternatively, opt for the modern Greek Salad, a traditional plate with a contemporary twist, with its sweet cherry tomatoes contrasting with the velvety texture of the feta mousse!

Summer Salad

Ingredients:

• 70g lettuce, chopped
• 50g baby rocket, chopped
• 60g cherry tomatoes, halved
• 20g sun dried tomatoes, julienned
• 60g balsamic vinaigrette
• 10g petimezi grape molasses
•  40g courgette, julienned
• 1g salt
• 0.01g pepper
• 10g graviera cheese, grated
• 20g graviera cheese, shaved
• 1g sesame seeds, toasted

Place the lettuce, rocket, courgette, cherry tomatoes, sun dried tomatoes, vinaigrette, salt, pepper and grated graviera cheese in a bowl and mix well. Serve on plate and place shaved graviera cheese and toasted sesame seeds on top. Finally, drizzle with petimezi grape molasses.

Greek Salad with a twist!

Ingredients:

• 200g cherry tomatoes, halved
• 60g cucumber, diced
• 30g onions, sliced
• 20g green pepper, julienned
• 80g feta mousse (mix 200g of feta with 200g of cream, adding a pinch of pepper & oregano)
• 1g salt
• 30g olives, pitted and sliced
• 20g pickled chilli peppers, quartered
• 30g olive oil
• 0.5g oregano
• 3g capers

Halve the cherry tomatoes and put them in a bowl. Add the cucumber, pepper, onion, olives, and pickled peppers and salt. Drizzle with olive oil. Mix well and place on the serving plate. Place a spoonful of feta mousse in the middle of the salad, with the capers on top. Drizzle with extra olive oil and sprinkle with oregano.