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Turkish Feta Salad

This popular salad makes an excellent light lunch. The saltiness of the cheese is balanced by the refreshing salad vegetables.

Image of Turkish Feta Salad

1 cos lettuce heart
1 green pepper
1 red pepper
½ cucumber
4 tomatoes
1 red onion
225g/8oz/2 cups feta cheese, crumbled
Black olives, stoned, to garnish

For the dressing

45ml/3 tbsp olive oil
45ml/3 tbsp lemon juice
1 garlic clove, crushed
15ml/1 tbsp chopped fresh parsley
15ml/1 tbsp chopped fresh mint
Salt anti black pepper


Serves: 4


Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice finely.

Place the chopped lettuce, peppers, cucumber, tomatoes and onion in a large bowl. Scatter the feta over the top and toss together lightly.

To make the dressing for the salad, blend together the olive oil, lemon juice and crushed garlic in a small bowl. Stir in the chopped fresh parsley and mint and season with a little salt and pepper, to taste.

Carefully pour the fresh dressing over the salad in the bowl, toss lightly and serve garnished with a handful of black olives.

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