Growing up in Sydney, I was exposed to Mediterranean food from a very young age. There’s something about the freshness and brightness of the flavour, and these have always heavily influenced my cooking. Today’s recipe is a simple mint and feta salad inspired heavily by the Israeli and Shirazi salads.
Finely diced tomato, onions, peppers and cucumber, is a great base for a salad, and from there you cn really let your culinary imagination go wild. In this case, I opted for the freshness of mint, some fruity pomegranate mollases and some salty feta.
This mint and feta salad is the perfect accompaniment to any Middle Eastern or Mediterranean inspired feast. Though I must admit I could joyfully eat this as is!
Lockdown this week has been difficult, as the weather outside seems to taunt us to enjoy its embrace. Clear skies and mild temperatures has led to many a picnic in the front yard, as well as slow walks to ensure we stay active. It has definitely impacted the recipes I’ve been preparing, opting for lighter options. Expect many more salads to come!
Let’s talk Ingredients…
Feta: This crumbly, salty cheese can be found easily at most supermarkets. If you have trouble finding feta, then Greek style cheese, or salad cheese, is a suitable alternative.
Pomegranate Mollases: This is such a wonderfully fruity, slightly tart ingredient which works wonderfully in salads. It can typically be sourced in the spice aisle of your supermarket. If you can’t find pomegranate mollases, balsamic glaze is a suitable swap.
Vegetables: I’m lumping together the peppers, tomatoes, onions and cucumber here for good reason, as they should all be treated the same. For this recipe, it’s important to dice these quite small, and into equal sizes. It’s also essential to salt these and allow them to drain for an hour. This draws out any excess moisture, and also helps elevate and enhance their flavours.
Mint & Feta Salad
- 250g cherry tomatoes, diced
- 1 large red onion, diced
- 1 cucumber, diced
- 2 peppers, diced
- 2 tsp lemon juice
- 100g feta
- 2 tbsp pomegranate mollases
- 50g fresh mint, chopped
- Place tomatoes, onion, peppers and cucumber in a sieve and toss through a large pinch of sea salt flakes. Set aside to drain for one hour.
- Discard any excess juice from the vegetables, and transfer vegetables to a salad bowl.
- Toss through lemon juice, feta, pomegranate molasses, and fresh mint. Season with salt, to taste.
Amount Per Serving: Calories: 139Total Fat: 5.7gSaturated Fat: 3.8gCholesterol: 22mgSodium: 293mgCarbohydrates: 18.3gFiber: 2.8gSugar: 11.1gProtein: 5.4g