Spicy Salad with Feta Cheese and Olives

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Spicy Salad with Feta Cheese and OlivesGenerally, powdered spices are omitted while making a typical salad. The following salad includes them making it one of the spiciest salads I've ever made. Feta or cottage cheese can be used for this salad. You must refrigerate this salad for half an hour before serving. I often use olives for my salad and I've chosen black olives for this one. If possible, make thin slices of all the veggies used for this salad. This will give it the right texture and flavor. You can also use pickled olives for this salad adding a bit tangy flavor. One can also pour a generous amount of extra virgin olive on the top right before serving. Instead of adding cubes of the feta cheese, you can add them in the mashed form to absorb the spices.

Spicy Salad with Feta Cheese and Olives
Spicy Salad with Feta Cheese and Olives

Peppery salad with feta cheese

Make this fiber-packed salad recipe which includes feta cheese, black olives and loads of pepper to liven up your taste buds even before you taste main course.

Preparation Time: 40 minutes
Cooking time: 0 minutes
Servings: 6

  • 250 gm feta cheese
  • 1/4 cup black olives
  • 200 gm onions
  • 250 gm cucumber
  • 200 gm tomatoes
  • bunch of lettuce leaves
  • 1/2 tsp cumin seeds powder (roasted)
  • 1/2 tsp lime juice
  • pinch of white pepper powder
  • few drops of sesame oil
  • salt to taste


  1. Wash olives, cucumber and tomatoes under running water and let them dry.
  2. Although you can use olives as a whole, cutting them into halves will add more flavor in the salad.
  3. Cut cucumber, tomatoes and onions in thin slices.
  4. Finely chop lettuce leaves and keep aside.
  5. Take a large salad bowl and add lettuce, tomatoes, cucumber, onions and olives in it.
  6. Cut even sized cubes of feta cheese and add in the salad bowl.
  7. Toss them gently to mix all the base ingredients.
  8. Season it with cumin seeds powder, white pepper powder and salt.
  9. Finally sprinkle lime juice and sesame oil and toss well.
  10. Refrigerate for half an hour and serve with your main course meal.


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