- 600 g tomatoes
- 400 g cucumbers
- 1 bunch marjoram
- 400 g Greek feta
- 40 cl olive oil
- Juice of 1 lemon
- Salt and ground pepper
- 400 g spring onions
- 10 cl balsamic vinegar
- 10 cl Worcestershire sauce
- 1 cl Tabasco
- 400 g chayote
Step-by-Step Instructions
- Peel and seed the cucumbers, dice finely, sprinkle with coarse salt, cover with cling film, and chill in the fridge.
- Peel and dice the chayote, then blanch briefly until tender.
- Peel and seed the tomatoes, then dice them neatly.
- Dice the feta cheese into small cubes.
- Peel and dice the spring onions.
- Whisk together the olive oil, balsamic vinegar, lemon juice, Worcestershire sauce, a dash of Tabasco, salt, pepper, and finely chopped marjoram to make the vinaigrette.
- Assembly: Start with a layer of diced tomatoes in the base of each verrine, drizzle with a few drops of vinaigrette, add a layer of finely diced onions, then rinsed and well-drained cucumber, more vinaigrette, feta cubes, and chayote. Repeat layers until the verrine is full.
- Garnish: Top with a piece of feta on a spaghetti strand, diced tomato, diced cucumber, and a sprig of flat-leaf parsley.
Chayote (Sechium edule), also called christophine (French West Indies, Guyana), chouchou (Réunion, Mauritius)… A versatile squash that adds crisp texture to this vibrant dish.
