Ingredients
Feta cheese
Olives
Mini cucumbers
Radishes
Red onion
Harissa sauce
Avocado oil
Fresh dill
Instructions
1-Marinate the feta and olives: Cut feta into 1-inch cubes, place in a jar with olives, harissa sauce, and water. Seal, shake, and marinate at least 30 minutes at room temperature (or overnight in the fridge for richer flavor).
2-Assemble the salad: Toss thinly sliced cucumbers, radishes, and red onion with the marinated feta, olives, a little marinade, dill, salt, lemon juice, and avocado oil. Serve immediately while cold and crisp.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use Persian or English cucumbers — their thin skins, fewer seeds, and firm texture keep the salad crisp and never watery.
💡 For the richest flavor, marinate the feta and olives overnight in the fridge before assembling the salad.
💡 To meal prep, store the marinated feta and sliced vegetables separately in the fridge and toss together just before serving.
- Prep Time: 15 minutes
- marinating time: 30 minutes
- Cook Time: 0 minutes
- Category: Salads, Side Dishes
- Method: No-Cook
- Cuisine: Korean-Inspired, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: about 1 cup
- Calories: 185
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 22mg