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1 INGREDIENT, 3 RECIPES

Clean, aromatic and versatile, Tsalafouti highlights every dish

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Tsalafouti with Fruit, Honey & Pistachio

Ingredients:

• 1 container (180g) Papathanasiou Tsalafouti

• 1 small banana, sliced

• 1 kiwi, thinly sliced

• ½ cup blackberries or blueberries

• ½ cup fresh raspberries

• 1 tbsp chopped Aegina pistachios

• 2 tsp thyme or blossom honey

• 3 fresh mint leaves

Method:

Spread the tsalafouti onto a plate, creating a gentle well in the center.

Arrange the fruits on top in layers or with a free-form design.

Drizzle with honey and sprinkle with chopped pistachios.

Garnish with fresh mint leaves for a touch of aroma and freshness.

 

Tip:

This also makes a light and refreshing dessert after a meal.

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Creamy Tsalafouti Dip with Spicy Oil, Olives & Fresh Herbs

Ingredients:

• 1 container (180g) Papathanasiou Tsalafouti

• 2½ tbsp extra virgin olive oil

• ⅓ tsp chili flakes (or to taste)

• ½ garlic clove, finely minced or grated (optional)

• 8–10 Kalamata or mixed olives, pitted

• 1 tsp lemon zest

• 1–2 tsp lemon juice

• Freshly ground black pepper

• Fresh thyme or soft oregano leaves

Method:

Spread the tsalafouti onto a plate, forming a smooth round shape with a slight well in the center.

In a small saucepan, gently heat the olive oil with chili flakes and garlic (if using) for 30–40 seconds, just until fragrant — don’t let it burn.

Remove from heat, stir in a bit of lemon zest, and let the oil cool slightly.

Drizzle the warm flavored oil into the center of the dip.

Top with olives, a few drops of lemon juice, freshly ground pepper, and herb leaves.

 

Serve with:

Warm bread, handmade pitas or crispy crostini

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Summer Quinoa Salad with Vegetables and Tsalafouti

​(serves 2)

Ingredients:

• 1 cup cooked quinoa

• ½ cucumber, thinly sliced

• 10 cherry tomatoes, halved

• 3 tbsp canned corn, well drained

• 1 cup fresh arugula or baby spinach

• 4 tbsp Tsalafouti Papathanasiou

• 1 tbsp extra virgin olive oil

• 1 tsp lemon juice or white vinegar

• Salt and freshly ground black pepper

• A few fresh basil leaves for garnish

Method:

In a large bowl, combine the quinoa, cucumber, cherry tomatoes, corn and arugula

Add the olive oil and lemon juice and toss gently

Season with salt and pepper to taste

Serve in a wide bowl and add dollops of tsalafouti on top

Garnish with fresh basil leaves and a touch more pepper if desired

 

Tip

This salad is perfect for brunch or a light lunch

You can also add toasted seeds or grilled chicken to make it more filling

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