Mint and Feta Salad

How about a flavourful mint and feta salad? One of my absolute favourite combination for a salad.

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Adding feta cheese to a salad makes it so much special. Not to forget the protein content!

This vegetarian feta cheese salad is inspired by the Greek salad though I have put my own Indian twist to it. The combination of mint and feta (in the salad) goes extremely well with all the other ingredients.

A few points to remember:

1.    Always keep the prepared ingredients covered in the fridge till its time to serve.

2.    Add the dressing to the salad body right before serving.

3.    Add only enough dressing to coat the salad and no more.

Serve this feta cheese and veggie salad as an appetizer or as a meal in itself!

Mint and Feta Salad                        Serves 2 to 3

Ingredients:

FOR THE DRESSING:

Extra virgin olive oil – 1/3 cup

Lemon juice – 1 tblsp

Garlic pickle – 1 tsp

Maple syrup or honey – 1 tsp

Red chili flakes – ¼ tsp

Salt & Pepper – to taste

FOR THE BODY OF THE SALAD:

Feta cheese – 50g (cut into small cubes)

Mint leaves – a handful

Cherry tomatoes – 8 to 10 (halved)

Ripe Mango cubes – 3 tblsp

Baby cucumber – 4 (sliced lengthwise)

Pickled shallots or baby onions – 5 to 6 (halved)

Pickle olives – 4 to 6 (sliced)

Moong sprouts – 1/3 cup

Method:

1.    Take a clean small glass jar. Add in all the ingredients FOR THE DRESSING. Close the lid tightly and give it a good shake till the dressing turns slightly thicker. Keep aside.

2.    Take all the ingredients FOR THE BODY OF THE SALAD  in a large bowl (except for the feta cheese and cucumber slices). Keep them covered in the fridge till it’s time to assemble the salad.

3.    Just before serving, give the dressing a final shake. Drizzle it over the prepared salad so that it’s enough to coat them and NO MORE. Mix gently.

4.    Line a plate with the cucumber slices (like rays of the sun). Place the prepared salad in the middle.

5.    Arrange the feta cubes randomly on the salad. Drizzle some dressing on the cucumber slices. Serve immediately.

© Rinki’s Kitchen