Not Just Greek Salad
This is my take on a Greek salad. Salty, sweet, creamy and simply mouth-watering. I love combining Mediterranean and Middle Eastern flavours as it always makes the food taste super interesting.
On my recent trip to Greece, I learnt that according to their legislations, feta cheese can only be called feta if it is made of 70% unpasteurized sheep’s milk or sheep’s and goat’s milk. It is for this reason that I also decided to use goat’s milk feta in this recipe, as it certainly does provide a different flavour.
I have joojed up this salad by adding a few of my own twists and twirls.
The capers give the salad that extra pop of salt. They also contain the highest concentration of the bioactive ingredient Quercetin, which ‘switches on’ the master antioxidant conductors in the body, contributing to chronic disease and cancer prevention. Radishes add to the quercetin quota and boost the antioxidant power of this salad.
Watermelon too is an antioxidant stimulating agent, as it contains the bioactive ingredient lycopene which has shown to have great anti-cancer effects, specifically prostate cancer.
Mint leaves contain compounds which provide both antimicrobial and antioxidant effects in the body.
(serves 3-4 as a side)
1 Mediterranean cucumber
2 tablespoons small caper berries
¼ red onion, thinly sliced
2 ripe plum tomatoes
1½ circles feta cheese (100g)
2 tablespoons black olives
1 tablespoon zaatar spice
3 tablespoons extra virgin olive oil
2 tablespoons chopped mint
1 Cut the cucumber, tomato and watermelon into medium-sized chunks and place in a salad bowl.
2 Thinly slice the red onion and mix it into the salad.
3 Cut the feta into chunks, scattering them on top of the salad, together with the capers, olives and freshly chopped mint.
4 Mix the olive oil and zaatar in a small jour and pour the dressing over the salad.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
Nourished yet? Comment on what I should write about next?
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