Salad with Fresh Myzithra, orange, mint and honey sauce

  • 10
  • 10
  • 4
  • 1


150 g Fresh Myzithra Kalogeraki
150 g green salad
1 fresh onion
5-6 leaves mint
1 orange
50 g of apricot
20 g pomegranate seeds
20 ml of honey sauce
Pepper, salt
Flour for cooking
Drought dry
Olive oil

Funky's Cook recipe: funky cook



Cut mizithra into small slices of 2 cm. In a bowl, put the flour, the dried mint and, after stirring, put in this mixtur the pieces of myzithra on both sides.

Then fry them in hot oil until they get a gold color.

Cut the apricot into small fillets, the orange in cubes and chop the green leaves of the onion.

Then put the green salad in a salad on a bowl, sprinkle with olive oil, a little orange juice, a little salt and pepper.

Add the asparagus, the mint leaves, the orange pieces and the apai. Finally, we put at the top the slices of mizithra.

Garnish with pomegranate and pour the ointment. Our salad is ready!


  • We can breed the mizithra with nut crust
  • Put on the salad as much as you want.
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