Ingredients
Mini cucumbers
Radishes
Red onion
Fresh dill
Feta cheese
Spanish olives
Harissa sauce
Avocado oil
Lemon juice
Instructions
1-MARINATE THE FETA AND OLIVES: Cut feta into ½-inch cubes and place in a jar with Spanish olives. Add harissa and enough water to create a loose sauce. Seal, shake to coat, and marinate at room temperature for at least 30 minutes or refrigerate overnight for deeper flavor.
2-ASSEMBLE THE SALAD: Thinly slice cucumbers and radishes (⅛ inch thick) and red onion into half-moons. Toss vegetables with marinated feta and olives (using a slotted spoon), fresh dill, a pinch of salt, a squeeze of lemon juice, and a drizzle of avocado oil. Spoon in about a teaspoon of harissa marinade liquid, toss gently, adjust seasoning, and serve immediately while 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 a mandoline for paper-thin cucumber and radish slices to ensure even marination and a prettier presentation.
🧂 Salt the sliced cucumbers and let them sit in a colander for 10-15 minutes, then pat dry to avoid a watery salad.
🥡 For meal prep, keep the marinated feta and sliced vegetables in separate containers and combine just before serving.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Marinating
- Cuisine: Mediterranean, North African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg