Feta Cheese Salad
2 servings
12 minutes
Feta cheese salad is a classic dish of Greek cuisine that embodies the freshness and harmony of Mediterranean flavors. Its history traces back to the traditions of ancient Greece, where the combination of fresh vegetables, cheese, and aromatic spices was not only nutritious but also a symbol of simplicity and sophistication. Tender iceberg lettuce gives the salad a crunchy texture, avocado adds creamy softness, while sun-dried tomatoes and cucumbers provide a richness of flavor nuances. Feta, with its tangy saltiness, perfectly complements the composition, while a spicy dressing with lemon juice and Provençal herbs adds an expressive aroma to the dish. This salad is ideal as a light appetizer or an accompaniment to main courses, offering a sense of freshness and lightness. Exquisite yet simple, it becomes a vibrant highlight on any table.
1
Chop the iceberg lettuce coarsely.
- Iceberg leaves: 165 g
2
Clean and dice the avocado. Add salt.
- Avocado: 1 piece
- Sea salt: to taste
3
Place iceberg and avocado in a salad bowl.
- Iceberg leaves: 165 g
- Avocado: 1 piece
4
Mix olive oil and Provencal herbs for the dressing.
- Extra virgin olive oil: 3 tablespoons
- Provencal herbs: 0.5 teaspoon
5
Add lemon juice and pepper. Mix.
- Lemon: 1 piece
- Ground black pepper: pinch
6
Cut the cucumbers into cubes. Chop the sun-dried tomatoes finely.
- Cucumbers: 130 g
- Sun-dried tomatoes: 5 piece
7
Add cucumbers and tomatoes to the salad.
- Cucumbers: 130 g
- Sun-dried tomatoes: 5 piece
8
Add pieces of feta to the salad.
- Feta cheese: 150 g
9
Add dressing.
- Extra virgin olive oil: 3 tablespoons
- Lemon: 1 piece
- Provencal herbs: 0.5 teaspoon
- Ground black pepper: pinch
10
Thinly slice the onion into half rings and add to the salad. Garnish with microgreens and serve.
- Red onion: 40 g
- Micro salad: to taste