Masterchef Deconstructed Horiatiki

Ingredients

• 1 kg Heirloom Beefsteak Tomatoes
• 200 g Kalamata Olives (pitted)
• 200 g Barrel-Aged Feta Cheese
• 2 large Persian Cucumbers
• 100 ml Extra Virgin Olive Oil
• 2 g Agar Agar
• 1 tbsp Dried Greek Oregano
• 0.5 bulb Red Onion
• 50 g Maltodextrin
• 0.5 tsp Xanthan Gum
• 1 tsp Sea Salt Flakes
• 10 pieces Micro-basil leaves(optional)

Instructions

1. 1

   Pulse tomatoes in a blender with a pinch of salt; hang in a cheesecloth over a bowl for 6 hours to collect the clear tomato water.

2. 2

   Dehydrate the Kalamata olives in a low oven at 80C for 4 hours, then grind into a fine 'olive soil' texture.

3. 3

   Whisk the tomato water with xanthan gum and olive oil to create a stable, translucent vinaigrette emulsion.

4. 4

   Compress sliced cucumbers in a vacuum sealer with olive oil and oregano to achieve a translucent, jewel-like appearance.

5. 5

   Combine melted feta with a small amount of cream and agar agar, heat to 85C, then pour into a mold and chill to create a set feta panna cotta.

6. 6

   Pickle the red onion slivers in red wine vinegar and sugar for 30 minutes to provide a bright acidic contrast.

7. 7

   Create an olive oil powder by whisking extra virgin olive oil slowly into the maltodextrin until a snow-like consistency forms.

8. 8

   Plate by placing a disc of feta panna cotta in the center, surrounding it with olive soil, compressed cucumber ribbons, and drizzling the tomato water vinaigrette tableside.