Summer salad with feta and greens
4 servings
15 minutes
Summer salad with feta and greens is a fresh, light, and aromatic culinary masterpiece inspired by Filipino traditions. Feta, with its rich, slightly salty flavor, pairs perfectly with crunchy cucumbers, spicy radishes, and fragrant herbs. Mint adds a special freshness with light citrus notes that are beautifully complemented by lemon juice. Dressed with sour cream or a tangy oil-vinegar mix, this salad can be a delicate treat for kids or a vibrant dish for adults. It works well as a side for meat or fish and as a standalone dish for a light summer lunch. The combination of the cheese's softness and the vegetables' crunch makes it an essential element of the summer menu that delights the eye and palate.
1
Cut the cucumbers in half lengthwise and slice them thinly.
- Cucumbers: 3 pieces
2
Cut the radishes by trimming the tails and noses, slicing them into thick rounds or half-moons depending on their size.
- Radish: 8 pieces
3
Chop the onion finely.
- Spring onion: 4 stems
4
Tear the mint and parsley leaves by hand or chop them coarsely.
- Fresh mint: 1 bunch
- Parsley: 1 bunch
5
Break the feta with a fork into pieces the size of radish rounds.
- Feta cheese: 250 g
6
Mix all prepared ingredients in a deep salad bowl.
7
For children, dress the salad with sour cream; for adults, use sour cream mixed with 1 tablespoon of lemon juice or vegetable oil, vinegar, and freshly ground pepper.
- Sour cream: 50 g
- Lemon: 0.5 piece
- Vegetable oil: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Ground black pepper: pinch
