Saganaki Martini

Difficulty: Moderate
Time: 15 minutes + 2 hour marinade
Serves: 4

  • 1.5 lb Concerto® Grape Tomatoes
  • Pinch chili flakes
  • 1 tsp Kosher salt
  • 10 leaves fresh basil
  • 4 leaves fresh mint
  • 1 clove garlic, finely minced
  • 4 oz gin
  • 2  Fresco® Mini Cucumbers, finely chopped
  • 2 Tomatoes on the Vine, finely chopped
  • 3 oz pitted Kalamata olives, chopped
  • 8 oz Haloumi cheese, cut into 12 cubes
  • 2 tbsp Olive oil
  • 2 tbsp fresh chives, finely chopped

Get ready for a night on the town with our Fresco® Mini Cucumber and Tomato Martini’s!


  1. In a blender, combine the grape tomatoes, chili flakes, salt, basil, mint and garlic. Purée until smooth. Place mixture in a fine mesh sieve over a large bowl and place in the refrigerator for 2 -3 hours.
  2. Discard the solids remaining in the sieve and add gin to the tomato mixture.
  3. Mix cucumbers, remaining finely chopped tomatoes on the vine and olives together and divide into 4 martini glasses.
  4. Divide cubes of Haloumi cheese onto 4 small skewers. Heat olive oil in a 10-inch skillet over medium heat and fry cheese until golden on all sides. Drain on a paper towel.
  5. Add the gin and tomato mixture to the martini glasses. Garnish with chives and a cheese skewer on each glass.