Cucumber and feta salad

This cucumber, feta, and mint salad is not only tasty but also very refreshing. It is an ideal summer meal. This salad goes very well with pita bread.

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Cucumber and feta salad

Feta cheese is naturally salty so be mindful to avoid adding too much salt.
Course Salads
Prep Time 10 minutes
Total Time 40 minutes
Servings 2 servings
Author Natalija

Ingredients

  • 1 long cucumber diced
  • 200 g feta cheese diced
  • 1/4 bunch Fresh mint chopped
  • Salt and freshly ground black pepper
  • Some freshly squeezed lemon juice (optional)
  • Some olive oil

Instructions

  • In a medium bowl, combine cucumber, feta, and fresh mint. Season with salt and pepper. Drizzle with lemon juice and olive oil. Toss gently. Cover and let stand in the fridge for at least a half hour.

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

Tuna Rice Salad

Natalija
You can add english cucumber to this salad.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 2 hard boiled eggs peeled
  • 1 can (150 g) tuna in its own juice drained
  • 100 g fully cooked rice
  • 1 avocado
  • 1 can whole kernel sweet corn drained
  • 2 medium tomatoes cut into 6-8 wedges
  • 1/4 red oinon peeled and cut in half-moon
  • Salt and freshly ground black pepper
  • 3 Tbs olive oil
  • Green onion or fresh dill minced

Instructions
 

  • In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  • Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  • Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  • Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.
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Spring Egg Salad With Green Onion

Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).

Spring Egg Salad With Green Onion

Natalija
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don’t squish the salad, it has to stay light and fluffy.
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 servings

Ingredients
  

  • 6 hard boiled eggs peeled and chopped
  • 1/3 bunch green onion finely chopped
  • 3 Tbsp mayonnaise
  • Salt and freshly ground black pepper to taste
  • 1 pinch paprika (optional)

Instructions
 

  • Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
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Greek salad

This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.

Greek salad

Natalija
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 4 tomatoes
  • 1-2 cucumbers
  • 1 bell pepper (any color)
  • 1/2 red onion
  • salt and pepper
  • 1/4 tsp dry oregano leaves
  • 100 g greek Kalamata olives pitted
  • 100 g feta cheese
  • 1/2 lemon
  • 4 Tbsp olive oil

Instructions
 

  • Cut the tomatoes in quarters.
  • Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter “C”.
  • Remove the core and seeds from the bell pepper and cut into strips.
  • Peel the onion and cut into perfectly thin slices.
  • Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
  • Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
  • If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.
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Chickpea salad with bell pepper

Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.

There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.

Chickpea salad with bell pepper

Natalija
This salad can by served immediately or chilled for few hours to get all of its flavors.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 400 g (1 can) garbanzo beans drained
  • 1 bell pepper cored and slices
  • 80 g olives (black or green), drained and sliced
  • 1 clove garlic pressed
  • 1/2 red onion cut into thin slices
  • Fresh herbs (cilantro or parsley), finely chopped
  • Salt and freshly ground black pepper
  • 1 lemon
  • 3-4 Tsp olive oil

Instructions
 

  • Combine all veggies in a bowl. Season to taste with salt and freshly ground pepper. Drizzle with freshly pressed lemon juice and olive oil. Toss gently.
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Seasonal Radishes Salad

Even with it’s simplicity, this seasonal radishes salad will look good on any table arrangement. You just need fresh radishes and fresh herbs for this recipe. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.

Seasonal Radishes Salad

Natalija
If prefer it, you can replace the vinegar and oil with a tablespoon of sour cream or Greek yogurt .
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 2 bunches radish
  • Salt and freshly ground black pepper
  • fresh herbs (dill, green onion, parsley) chopped
  • 2 Tbsp olive oil
  • 1 Tbsp white vinegar

Instructions
 

  • Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.
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Cabbage and Carrot Slaw

This cabbage and carrot slaw is simple, healthy and nutritious. It is super easy to make and requires only a few ingredients. A perfect side dish to literally anything.

Cabbage and carrot slaw

Natalija
It tastes even better the next day.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 1 medium-sized cabbage head
  • salt and pepper to taste
  • 2 carrots
  • 1/2 tsp sugar
  • 4-5 Tbsp 5% white vinegar
  • 4-5 Tbsp olive oil
  • fresh herbs (dill, parsley, green onion)

Instructions
 

  • Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
  • Peel the carrots and shred them.
  • Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
Tried this recipe?Let us know how it was!

Potato salad (Russian salad)

This is the most traditional Russian salad we make for any holiday, and New Year’s Eve is the biggest holiday of all, when “Olivier” would be on all tables. What makes it more special is “leftovers”… You can eat it the next day and joke that the salad is from last year.

If you like it, try other salads from my cooking blog!

Potato salad (Russian salad)

Irina
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 people

Ingredients
  

  • 4 large potatoes
  • 3 medium carrots
  • 7 hardboiled eggs
  • 1 lb bologna
  • 7 pickles
  • 1/2 raw onion
  • 1 can peas (14 oz)
  • 1/2 cup mayonnaise
  • Salt and pepper to taste

Instructions
 

  • Cook potatoes and carrots in a medium pot in their skins until tender. Do not overcook.
  • Peel the vegetables and eggs.
  • Cut the potatoes, carrots, bologna, eggs, pickles and onion into small 1/4 inch squares.
  • Mix all the ingredients with mayonnaise, salt and black pepper. Chill salad before serving.
  • For a fancier presentation, serve it in mini cups.
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Cowboy caviar

Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.

Cowboy caviar

Natalija
The jalapeño can be replaced by a few pinches of chili powder.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients
  

  • 1 can (425 g) Black beans, Red beans, or Black Eye peas, or Tri-Bean blend drained and rinsed
  • 1 can (425 g) whole kernel sweet corn drained and rinsed
  • 1/2 red onion peeled and minced
  • 1 bell pepper (red, yellow or orange) cored and cubes
  • 1 jalapeño cored and minced
  • 3 tomatoes cubed
  • 1/4 bunch Fresh cilantro chopped
  • Salt and freshly ground black pepper
  • 3 Tbsp apple cider vinegar or lime juice
  • 4 Tbsp olive oil

Instructions
 

  • Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.
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Watermelon and Cucumber salad with Feta

This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.

Watermelon and Cucumber salad with Feta

Natalija
The feta cheese is already salty, no need to add salt. Only pepper needs to be added, preferably freshly ground pepper. Make sure to leave the salad in the refrigerator long enough before serving.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients
  

  • 1/2 watermelon (or 1 small watermelon ) peeled and cubed
  • 1 english cucumber cubed
  • 1/2 red onion finely sliced
  • 200 g feta cheese cubed
  • 1/2 bunch of Fresh mint minced
  • 1/2 lemon (juice only)
  • freshly ground black pepper to taste

Instructions
 

  • In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.
Tried this recipe?Let us know how it was!
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