Brighten your starter menu with this fresh salmon feta olive salad presented in an elegant cucumber ribbon. Created by Bibi Aysha, this dish combines rich smoked salmon, creamy feta, and citrus notes into a restaurant-quality appetizer.
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This recipe serves six people and takes less than 15 minutes to assemble.
Ingredients for Salmon, Feta & Olive Salad
Main Salad Ingredients:
- Cucumber: 6 thick cucumber ribbons (sliced lengthways with a peeler)
- Salmon: 100g salmon ribbons, cut into even pieces
- Red Onion: 1/2 purple onion, finely chopped
- Olives: 18 black olives
- Feta Cheese: 1 cup feta cheese, cubed
- Lettuce: 2 cups mixed lettuce leaves, torn into small pieces
- Naartjie: 6 naartjie (mandarin) segments for topping
Fresh Salad Dressing Ingredients:
- Olive Oil: 1/4 cup extra virgin olive oil
- Lemon Juice: Fresh juice from 1/4 large lemon
- Garlic: 2 tsp crushed garlic
- Herbs & Seasoning: 1 tsp dried origanum, plus salt and black pepper to taste
- Sweetener: 2 tsp honey
Step-by-Step Preparation Method
1. Prepare the Dressing
Whisk the extra virgin olive oil, lemon juice, crushed garlic, origanum, honey, salt, and black pepper together in a small bowl. Set the dressing aside to let the flavors blend.
2. Form the Cucumber Ribbon Rings
Stand one thick cucumber ribbon in a neat circle on each individual serving plate.
3. Combine the Salad Ingredients
In a separate mixing bowl, toss the salmon pieces, chopped purple onion, black olives, feta cubes, and mixed lettuce leaves together.
4. Assemble and Serve
Fill each cucumber circle evenly with the prepared salad mixture. Top each plate with a fresh naartjie segment and drizzle with the garlic-herb dressing. Serve immediately as a light, refreshing starter.