Fresh vegetable salad with feta cheese
6 servings
30 minutes
A fresh vegetable salad with feta cheese embodies the lightness and freshness of Mediterranean cuisine. Its history is rooted in Greek gastronomic traditions, where feta is an essential ingredient. The salad delights with its rich green color, aroma of fresh herbs, and the delicate, slightly salty taste of feta that harmonizes with crunchy vegetables. Dressed with a mixture of lemon juice, Provençal herbs, and vegetable oil, it acquires exquisite spiciness and pleasant acidity. This salad is perfect as a standalone dish for a light dinner or as a refreshing complement to main courses. It can be served with crispy baguette and enhanced with nuts or avocado for a richer flavor.
1
Prepare the necessary ingredients.
2
Wash the Beijing cabbage well under running water and cut it into small strips.
- Napa cabbage (pak choi type): 100 g
3
Wash the green onions, remove any excess, and chop finely.
- Spring onion: 15 g
4
Wash the green lettuce leaves and spinach well under running water, then cut them into small strips.
- Green salad leaves: 15 g
- Spinach: 10 g
5
Wash the dill well under running water, chop finely.
- Dill: 10 g
6
Wash the cucumber well under running water and cut it into small strips.
- Cucumbers: 150 g
7
Cut the feta into cubes and add it to the container with the previously chopped ingredients.
- Feta cheese: 150 g
8
Pour vegetable oil into a separate container, add 1 teaspoon of Provencal herbs and 3 tablespoons of lemon juice, and mix all the ingredients well.
- Vegetable oil: 50 ml
- Herbes de Provence: 1 teaspoon
- Lemon juice: 3 tablespoons
9
Place the prepared dressing in a container with chopped vegetables, herbs, and feta.
10
Add salt to taste and mix all ingredients well.
- Salt: to taste
11
Serve cold.
