Yianna’s Salad | Lettuce, Pomegranate, Figs & Manouri

Some salads are sides.
This one is the reason you go back.

Yianna’s Salad is the house special we always order at Seychelles in Messinia, my dad’s region. Locals simply call it “Yianna’s,” and once you try it, you understand why it has its own identity.

Now, when in Greece, one should always order a village salad, horiatiki is sacred. But I must encourage you… make room for this one. It’s fresh yet indulgent, sweet yet salty, crunchy yet creamy. It captures everything I love about Greek hospitality: generosity, balance, and ingredients that speak for themselves.

Crisp romaine lettuce forms the base. Jewels of pomegranate add brightness. Sweet dried figs bring depth. Thin slices of red onion give it bite. Cashews add crunch. And then, the hero, grilled manouri cheese, soft and milky inside, caramelised on the outside, broken generously over the top.

It’s not your typical taverna salad. And that’s exactly why it works.

YIANNA'S SALAD | Lettuce, Pomegranate, Figs & Manouri

Mary Politis

Print Recipe

Yianna’s Salad is the house special at Seychelles in Messinia, my dad’s region, and a dish we order every single time. While horiatiki will always be a Greek classic, this salad is something truly special. Crisp romaine is tossed with pomegranate seeds, dried figs, red onion and crunchy cashews, then topped with grilled manouri cheese and finished with either a petimezi or honey mustard dressing (our favourite). Sweet, salty, fresh and indulgent all at once, it’s summer in Messinia on a plate.

Prep Time 20

Cook Time 5

Servings 6 serves

Ingredients

1 romaine lettuce roughly chopped
1 whole pomegranate seeded
½ red onion thinly sliced
½ cup cashews roughly chopped
½ cup dried figs sliced
2 slices manouri cheese

For the Dressing (Choose One)

Option 1: Petimezi Dressing

4 tbsp petimezi grape molasses
¼ cup extra virgin olive oil
Salt to taste
Whisk together until emulsified.

Option 2: Honey Mustard Dressing (Our Favourite)

1 small garlic clove finely grated
1 tsp whole grain mustard
2 tbsp honey
¼ cup extra virgin olive oil
Salt and pepper to taste
Whisk until smooth and slightly thickened.

Instructions

Grill the manouri.

Heat a hot plate or grill pan. Place the slices of manouri on and cook until grill marks develop and the outside caramelises slightly. Remove and allow to cool slightly before breaking into large pieces.

Build the salad.

In a large bowl, combine the chopped romaine, pomegranate seeds, red onion, cashews and figs.

Dress and finish.

Pour over your dressing of choice and toss gently. Top with the grilled manouri, breaking it apart over the salad.

Keyword fig salad, Greek salad, manouri, salad, Yianna's Salad

YIANNA’S SALAD | Lettuce, Pomegranate, Figs & Manouri