Salads make light, versatile meals which are perfect for the summer, or when you want a quick meal and don’t have much time to prepare anything from scratch. In this feta cheese salad recipe I’ve used my favourite salad ingredients but you can add whatever you want, and you can add some carbohydrates like pulses, pasta or potatoes if you want to bulk it up. For my recipe I used:
50 grams of iceberg lettuce, or enough to cover a small plate
50 grams of rocket and lambs lettuce
30 grams of chard
One sliced green, yellow, orange or red pepper.
Sunflower oil for the dressing, or you could choose olive oil or any other type of oil.
Cider vinegar, red wine vinegar or white wine vinegar
Layer the plate with the lettuce, rocket and chard and then add the sliced pepper, tomatoes and cucumber.
Use at least a teaspoon of oil; you might want to add more depending on your preferences.
Add half a capful of the vinegar.
Sprinkle over some crumbled feta cheese or cheese cubes; use as much or as little as you like.
You could also add some fruit such as pineapple, mango, or apple for added flavour. If you intend to keep it in the fridge, and you’re adding fruit such as apple then you might like to add some lemon juice to stop it from browning.
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