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Wilted Almyrikia Salad with Caramelised Tomatoes

  • Tomato Salad for Brunch Foodadit

Rich in iodine, high in vitamin C and E and packed with minerals – almyriki (armyriki, tamarisk) is a feathery green that you should be sure to make the most of if you’re visiting Greece in the spring. As it’s naturally very salty I offset this with some slightly sweetened, roasted tomatoes. If you can’t justify a trip to Greece, why not try the recipe with green beans, spinach or chard.


Here’s how you make it

  1. Preheat the grill on a medium heat in preparation for the tomatoes. Place a saucepan on top of the hob with water and bring to the boil. Do not salt. Fill a separate bowl with ice-cold water and place to the side of the hob.
  2. Slice the tomatoes in half, place on a baking sheet and drizzle with the olive oil, balsamic vinegar, coconut sugar, oregano, chili, salt and pepper. Place under the grill.
  3. Once the water is boiling, add the almyriki for 30 seconds and transfer the greens into the ice cold water to blanch. Repeat this twice in clean water.
  4. The tomatoes are ready when they are golden brown and sizzling.
  5. Remove them from the grill and serve on top of the greens. Enjoy!

diet types

Contributor Alison Beckner
Date Added 12/05/2016
Type Preparation Time 0h 0m Serves 4