Egyptian Salad
4 servings
10 minutes
Egyptian salad is a vibrant embodiment of freshness and harmony of flavors inspired by Arab culinary traditions. The main ingredients—feta, red onion, cucumbers, and aromatic herbs—create a unique ensemble that delights with its rich texture and delicate, spicy taste. Lemon juice and olive oil add a subtle tang and silky depth to the dish, while cumin and red chili pepper introduce delicate Eastern notes. This salad pairs perfectly with crispy croutons or lettuce leaves, transforming it into an exquisite appetizer. Its origin is linked to the simple yet refined flavors of the Mediterranean region where the freshness of ingredients plays a key role. Egyptian salad strikes a balance between lightness and richness, making it ideal as a standalone dish or an accompaniment to main courses.
1
Crumble the feta into a bowl, mash with a fork with oil and lemon juice, season with black pepper. Mix with cucumber, onion, and herbs.
- Feta cheese: 200 g
- Olive oil: 3 tablespoons
- Lemon juice: 3 tablespoons
- Red onion: 1 head
- Cucumbers: 1 piece
- Fresh mint: 2 tablespoons
- Dill: 2 tablespoons
- Chopped parsley: 2 tablespoons
2
To add a delicate spicy flavor, sprinkle 1/2 tsp of ground cumin or 1 tsp of finely chopped and seedless red chili pepper. Goat cheese can be used instead of feta.
3
Chop mint, dill, and parsley finely. Fresh herbs fill this simple salad with vibrant aromas. Serve with crispy pita croutons or young green lettuce leaves to scoop up the salad.
- Fresh mint: 2 tablespoons
- Dill: 2 tablespoons
- Chopped parsley: 2 tablespoons
