Greek · Dinner
Cured Pork and Cheese Board
A composed board of thinly sliced Greek cured pork loin, aged kefalotyri and soft feta, kalamata olives, and grilled pita, finished with a drizzle of olive oil and a scatter of oregano. Salty, smoke-tinged pork pairs with tangy cheese, briny olives, and crisp cucumber for a shareable savoury spread.
$7
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
518Calories
29.1gProtein
33.3gFat
30.2gCarbs
3.4gSugar
2.9gFiber
2087mgSodium
98mgChol
14.6gSat Fat
358mgPotassium
485mgCalcium
2.3mgIron
0.9mcgVitamin B12
11mgVitamin C
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the feta and shave the kefalotyri cheese on a cutting board. Arrange the cured pork, olives, cucumber, tomato, and oregano on a serving board.
2
Char
Warm the pita in a dry skillet over medium heat for 1 minute per side until light char marks appear and it puffs slightly.
3
Build
Cluster the feta, shaved kefalotyri, and remaining components around the pork, keeping wet items away from cheese to prevent sogginess.
4
Plate
Drizzle the olive oil over the board, cut the pita into wedges, tuck them beside the meat, and set the lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g cured pork loin (apaki-style, smoked)
- 3 oz86g feta cheese
- 2 oz56g kefalotyri cheese
- 1212 kalamata olives
- 22 small pita bread
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 66 cucumber slices
- 44 cherry tomato halves
- 11 lemon
