Egyptian Fetta & Herb Salad

Egyptian Fetta & Herb Salad

By 9 January, 2017

The recipe for this lovely, tasty salad was given to me many years by the talented Sydney-based cookery teacher, Johanna Minogue.  Its flavour improves if you prepare it a day ahead and leave overnight, covered, in the fridge. Bring back to room temperature before serving. It's good served with warm pitta bread as a starter, or with barbecued lamb or chicken as a side.

Ingredients

Instructions

Serves 6

Crumble the fetta into a bowl and, using a fork, mash with the olive oil and lemon juice.  Season with salt and pepper. Add the diced cucumber, onion and chopped herbs.  Toss to combine.  Place on a serving platter and garnish with sprigs of dill and mint and the lemon wedges.

 

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