Hetty’s summer salad with feta cheese


Hey everyone!

I hope all of you are having an amazing Saturday morning so far. I’m enjoying yet another morning with my every morning cup of coffee. The summer is great and I love it and especially when we gather the whole family out on the deck for a family dinner. We try to eat out on our deck as much as we can during the summer. But sometimes it gets too hot to eat out there. I’ve thought about installing a fan out on the deck but it’s complicated so maybe next year.  July ain’t over yet and don’t hate me for saying this but I’m already started to plan Thanksgiving. I can’t help it, I like planning stuff, and I really do love Thanksgiving. All the amazing, good, tasty food we make for Thanksgiving is amazing and I get water in my mouth just thinking about it. holidays and other festivities almost always comes with good food and good company.

But today’s dish is not Thanksgiving related, I’ll have to hold off on Thanksgiving a few more months. Today I’m focusing on summer food, more precisely a summer inspires salad, that’s the perfect side dish to any dish you’re making this summer, even during the winter I would say so I guess it’s a perfect side dish all year around. Here is today’s dish:


1 bag of salad leaves, or any type of salad or lettuce you might like.

4 Tomatoes

1/6 Cucumber

0,8  Cups of feta cheese

7 drops of fresh lemon juice





  1. Wash the salad ( if it’s not pre-washed.) Add it into a large mixing bowl. Peel the cucumber cut it in half (lengthwise) before cutting it up. Wash the tomatoes, cut them in half before slicing them up. Add the tomatoes and the cucumber into the mixing bowl and gently blend it all together. Cut the feta cheese into dices and mix it in with the salad.
  2. For the salad dressing, mix together some olive oil, a few drops of fresh lemon juice, salt and pepper and use a mortar and pestle to mix it all together before adding it to the salad. Gently pour the dressing over the salad and mix it all gently together. Add the salad into a serving bowl before serving.

I hope you like this recipe as much as we do. A little tip to note is that if you have any leftover simply use some plastic wrap to cover the bowl and put it in the fridge overnight and you can eat it later that night or the next day. Either way, it’s good and perfect as a side dish to almost any dish any time of the year.

I hope all of you are having an amazing day and I hope to see you all back here tomorrow for a new post. Coming up tomorrow is Hetty’s Sunday zucchini, parma ham roll snack. I’m super excited about it, and a little nervous about how it will turn out. But fingers crossed that it will turn out great.

  • Hetty

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