Middle Eastern Goat Cheese Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This is one of my favorite go to salads for those days when I want something fresh and satisfying without spending hours in the kitchen. The beauty of this Middle Eastern inspired dish is that it comes together in just twenty minutes with no cooking required, making it perfect for busy weeknights or when you're entertaining guests. I love how the tangy goat cheese pairs beautifully with the bright herbs and zesty sumac, while the crisp vegetables keep things light and nutritious. Cucumbers are especially wonderful in this recipe since they're packed with hydrating properties and incredibly low in calories, so you can eat a generous portion guilt free. It's a simple, wholesome salad that tastes like you've spent far more effort than you actually have.
Ella x
Ingredients
- 300 ggoat cheese
- 500 gchopped cucumber( peeled and grated)
- 400 gchopped carrots(peeled and grated)
- 300 gchopped bell pepper(any color, seeded and grated)
- 200 gonion(thinly sliced)
- 50 gparsley(fresh, chopped)
- 50 gmint(fresh, chopped)
- 10 gsumac(dried)
- 50 mlolive oil
- 25 mllemon juice
- 5 gsalt
- 1 gblack pepper
Detail level
Instructions
- 1
In a large bowl, combine the chopped cucumber, carrots, and bell pepper.
- 2
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Tip: Adjust to taste
- 3
Crumbly goat cheese and sprinkle sumac on top of the vegetables.
Tip: For an authentic touch
- 4
Sprinkle chopped parsley and mint on top of the salad.
Tip: Freshness is key
- 5
Gently toss the salad to combine all ingredients.
Tip: Avoid bruising the greens
- 6
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Tip: Perfect for a light lunch
- 7
Serve chilled, garnished with additional parsley if desired.
Tip: Easy to make ahead of time
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