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Green salad with basil and feta cheese

Salads Vegetarian Dishes 15 min Easy 10 wyświetleń ~26.16 PLN - (0)
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Description

A light, spring salad combining fresh green leaves, intense basil, and creamy feta cheese. This quick dish is perfect as an appetizer or a light lunch — the contrast of crunchy radishes and cucumber with soft feta creates a refined flavor, and a simple vinaigrette made with canola oil and lemon juice completes the dish. The salad has bright, appetizing colors: pink slices of radish, green leaves, and white pieces of cheese, making it look great on the plate during spring gatherings, brunch, or as a side to baked cheese or potatoes. The recipe is simple, recommended for beginners — the clearly described steps will show how to wash and dry the lettuce, how to prepare the dressing, and how to gently mix the ingredients without crushing the leaves.

Ingredients Used

Ingredients (13)

Servings:
4
  • Butter lettuce 200 g
  • Arugula 50 g
  • Feta cheese 200 g
  • Cucumber 0.5 szt. (~150 g)
  • Radish 100 g
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • Mustard 10 g
  • 🌿 Przyprawy
  • Basil 30 g
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~26.16 PLN (6.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the butter lettuce, arugula, and sorrel (if using) under running cold water. Place the leaves in a colander and shake, then spread them out on a clean kitchen towel. Dry the leaves by rolling the towel and gently squeezing, or use a salad spinner — the leaves must be dry, as moisture will dilute the dressing and make the salad watery.

Ingredients: Butter lettuce, Arugula, sorrel, Basil
Use a salad spinner if you have one; if not, gently dry the leaves with a cloth. Do not dry too much (do not crumble the leaves) — aim for no water droplets.
2

Tear the butter lettuce into bite-sized pieces (about 4-6 cm). Leave the arugula whole if the leaves are small. Stack the basil, roll it up, and cut into thin strips with the blunt side of a knife or a sharp knife (chiffonade technique) — this will preserve the aroma and aesthetics. Cut the cucumber into half-moons about 3-4 mm thick. Slice the radishes thinly (2 mm) — preferably using a sharp knife or a mandoline.

Ingredients: Butter lettuce, Arugula, Basil, Cucumber, Radish
Use a sharp knife and a cutting board. If you don't have a mandoline, slice the radishes slowly and evenly so that the slices are thin and crisp.

Dressing

3

Prepare the vinaigrette: in a small bowl, combine canola oil (30 g), freshly squeezed lemon juice (about 50 g of juice), mustard (10 g), a pinch of salt (1 g), and a bit of freshly ground pepper (1 g). Whisk or use a fork vigorously for 20–30 seconds until the ingredients come together into a slightly milky emulsion. Taste and add more lemon juice (up to 10–15 g) or a pinch of salt if needed.

Ingredients: Rapeseed oil, Lemon, Mustard, Salt, Black pepper
Use a small bowl and a whisk or fork; vigorous mixing will yield a smooth dressing. If the dressing separates, add 1/2 teaspoon of mustard and mix again.

Additions

4

If you are using walnuts, heat a dry skillet over medium heat and add the nuts for 3–4 minutes, shaking the skillet often or stirring with a wooden spoon — they will be ready when they start to smell intensely and lightly brown. Be careful not to burn them — a burnt taste will ruin the salad. After toasting, set the nuts aside to cool and chop them coarsely.

Use a 24–26 cm diameter pan without fat. If the pan is very hot, reduce the heat — the nuts burn quickly.

Assembly

5

In a large bowl (preferably a flat salad bowl), first place the torn lettuce leaves, add arugula and optionally sorrel. Arrange the cucumber and radish slices evenly. Crumble the feta cheese with your hands or a fork into medium-sized pieces and spread it on top. Drizzle the prepared dressing evenly — pour it along the edge of the bowl and immediately gently toss two to three times using two large spoons or tongs, so that the leaves are coated with the dressing but not soaked. Additionally, you can add toasted walnuts sprinkled on top.

Ingredients: Butter lettuce, Arugula, Cucumber, Radish, Feta cheese, Rapeseed oil, Lemon, Mustard, sorrel
Use two large spoons or salad tongs. Stir briefly and gently: 2–3 movements are enough to avoid breaking the leaves and making a mush.

Serving

6

Transfer the salad to plates or serve it in a bowl. Finally, season gently with salt and freshly ground pepper to taste. If you like, add a few basil leaves on top as a decoration. Serve immediately to keep the leaves crispy.

Ingredients: Salt, Black pepper, Basil
It's best to serve immediately; the salad is not meant for long storage after being dressed.

Fun Fact

💡

Basil has been popular in Poland since the Old Polish cuisine, and the combination of fresh herbs with feta cheese has its roots in the Mediterranean cuisines — here it gains a local twist thanks to arugula, radishes, and spring sorrel.

Best for

lekki lunch wiosenne spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in a flat salad bowl to allow the ingredients to spread nicely. Crispy country bread or baked potatoes pair well with the salad. You can add grilled chicken breast as a non-vegetarian option.

🥡 Storage

Store the dressing separately in an airtight container in the fridge for up to 3 days. Keep the chopped vegetables and cheese separate and combine just before serving. It’s best to consume the salad within 2 hours of adding the dressing, as the leaves start to wilt.

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