Mixed green salads have been enjoyed around the world for centuries, offering a fresh and healthy addition to meals. In Australia, they are especially popular during the warmer months when fresh produce is in abundance. Originally, these salads were made with whatever leafy greens were available in the garden. Today, with a wide range of ingredients at our fingertips, they can be customised to suit any taste or occasion.
Feta cheese, a crumbly and salty cheese from Greece, has become a favourite addition to Australian salads. Its tangy flavour pairs well with fresh greens and herbs. Dill, a feathery herb with a mild aniseed taste, adds an extra layer of freshness. These two ingredients take a simple green salad to the next level, making it more flavourful and satisfying. This recipe is easy to make and requires minimal effort, perfect for a quick side dish or a light meal.
Mixed Green Salad with Feta and Dill Tips
- Wash your greens well under cold running water to remove any dirt or grit.
- Dry the greens completely using a salad spinner or paper towel to prevent a soggy salad.
- Start with a small amount of dressing and add more if needed to avoid overdressing.
- Use good quality feta cheese, as its flavour makes a big difference.
- Fresh dill is best, but if using dried dill, reduce the amount since it has a stronger flavour.
- Toss the dressing with the salad just before serving to keep the greens crisp.
Ingredients (Serves 4)
- 200g mixed salad leaves (lettuce, rocket, baby spinach)
- 150g feta cheese, crumbled
- ½ red onion, thinly sliced
- ½ cucumber, sliced into thin rounds
- 10 cherry tomatoes, halved
- 2 tbsp fresh dill, finely chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Directions
- Rinse the mixed salad leaves under cold running water and dry them using a salad spinner or by patting them with paper towels.
- Place the dry salad leaves in a large bowl.
- Add the sliced red onion, cucumber, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- Crumble the feta cheese over the salad.
- Sprinkle the chopped dill on top.
- Drizzle the dressing over the salad and toss gently to coat the leaves evenly.
- Serve immediately.
This fresh mixed green salad with feta and dill is light, healthy, and full of flavour. It makes a great side dish for grilled meats, seafood or a simple meal on its own. Feel free to experiment with other ingredients like olives, capsicum or nuts for extra texture. If you liked this recipe, try making Bright Mediterranean Chickpea Salad for another easy and nutritious dish!
For more information on buying the right feta cheese for you, we recommend you review the following; Feta Cheese Guide.
