afoona
Mediterranean Salad with Bulgarian Cheese and Olives
Salads

Mediterranean Salad with Bulgarian Cheese and Olives

A fun Mediterranean salad with creamy Bulgarian cheese, olives and cherry tomatoes in an olive oil and lemon dressing

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, oregano, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Wash the leaves and dry well.
    Colander
    💡Wet leaves repel the dressing and it pools at the bottom of the plate: dry them well after washing.
  2. 3
    Halve the tomatoes.
    KnifeCutting board
  3. 4
    Cut the cheese into rough cubes.
    KnifeCutting board
  4. 5
    Arrange the leaves on a serving plate.
  5. 6
    Arrange on top the tomatoes, pepper and olives.
  6. 7
    Sprinkle the cheese on top.
  7. 8
    Drizzle with the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
309calories
7 gprotein
6 gcarbs
28 gfat
● protein 10%● carbs 8%● fat 83%

Per serving (231 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4)

  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Leaf Salad

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