Inspired by: Greek salad
- Pitta seasonJun – Sep in the north
Summer Cucumber, Herb & Feta Salad (Lunch)
- Serves
- 4
- Portion
- ≈150 g
- Time
- 15 min
- Texture
- Crisp (raw)
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Cucumber | 2, peeled & diced | 400 g | 2000 g | |
| Feta cheese | crumbled | 60 g | 300 g | |
| Olives (green or black) | 8, sliced | 40 g | 200 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint, dill, parsley | 15 g | 75 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Cumin (jeera) | ¼ tsp roasted | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g |
Method
How to cook it
Step 1: Combine cucumber, herbs, olives and feta.
Step 2: Dress with oil, lemon and roasted cumin.
Step 3: Serve at room temperature at lunch.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromRaw onion and lots of tomato→Tocucumber and herbs
Appears in
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