Soup & salads · The home kitchen
Feta Salad
Feta brings a savory, creamy edge to a bowl of crisp chopped vegetables. This home salad is a flexible companion to a grilled plate or a mezze lunch. Keeping the cheese in small cubes lets each serving include both fresh crunch and a clearly defined bite of feta. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Feta Salad recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 20 min
Ingredients
- 200 g feta cheese, cubed
- 1 cucumber, diced
- 3 tomatoes, diced
- 1 green pepper, diced
- 1/2 small red onion, finely sliced
- 2 tbsp chopped parsley
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp fine salt, optional
Method
Put sliced onion in a small bowl of cold water for 5 minutes if you prefer a milder flavor, then drain and pat dry.
Combine cucumber, tomatoes, green pepper and parsley in a serving bowl.
Whisk olive oil, lemon juice, oregano and pepper. Toss most of the dressing through the vegetables.
Add feta cubes and onion. Fold gently so the cheese stays in pieces, then drizzle over the remaining dressing.
Taste before adding optional salt because feta can be salty. Serve at room temperature or lightly chilled.
Make it your own.
- Use firm feta stored in brine for clear cubes.
- Salt only after tasting a bite that includes cheese.
- Drain very juicy tomatoes for a less watery bowl.