This Egyptian Feta Salad recipe comes from one of the Favourite Recipes booklets from Books for Cooks. The lovely cookbook shop in Notting Hill, London where for only 5 pounds you can grab lunch in the demo kitchen where cooks have prepares a meal from one of their favourite cookbooks in the shop. Needless to say, the food is delicious and the lunch so popular you have to get there early to secure your seat.

Over the years they have compiled cookbooks featuring some of their favourite recipes in the demo kitchen and the Favourite Recipes books compile “the favourites among the favourites” in a small softcover booklet. The Egyptian Feta Salad with Dill and Mint by Jennifer Joyce from her book The Well-Dressed Salad features in Favourite Recipes from Books 7,8 and 9. I have to admit that we bought a few Favourite Recipes booklets 3 years ago and even though they are filled with the loveliest recipes, I have not cooked from them that much but decided a few weeks ago to get my act together and use them more often as I know the recipes have been tested and made many times before ending up in the booklet.

I don’t know how Egyptian this Egyptian Feta Salad is but I can vouch that it is deliciously fresh, packed with flavour and super easy to make. The quantities in the recipe is more indicative than fixed (I tweaked the quantities from the original). Like feta? Just add more. Want more acidity? Absolutely add more lemon juice. Love dill? Add another handful. My only tip would be to lay off on adding salt until you have tasted the salad at the end. Feta is quite salty and it would be a shame to over salt the salad. You can also make the salad in advance by mashing the feta and chopping the cucumber and herbs up to 3 hours before the time but only assemble right before serving.

Watch a step by step reel of the recipe by clicking on this link

I hope you enjoy making this recipe for Egyptian Feta Salad . If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. The serving spoon in the image is from my range of handmade wooden tableware. You can view the full range by clicking here.

Egyptian Feta Salad


  • 250 g feta cheese
  • 4 tbsp extra virgin olive oil
  • juice of 1 lemon
  • 1 tsp black pepper
  • 2 medium cucumbers deseeded and diced
  • 1 red onion finely chopped
  • 3 tbsp chopped fresh mint
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh flat-leaf parsley
  • salt to taste


  • Crumble the feta into a bowl and mash with the olive oil and lemon juice
  • Add the black pepper
  • Add the cucumber, onion and herbs and gently mix to combine
  • Taste and add salt if needed
  • Serve immediately
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