Tunisian Cucumber, Mint and Feta Salad with Lemon (Salata Felfla)
This fresh and vibrant salad is a staple of the Tunisian summer, where sun-ripened vegetables meet creamy feta and fragrant mint. Inspired by the colorful markets of Tunis, it showcases tabil, the emblematic spice blend that elevates every bite. Wondering about the difference between Tunisian and Moroccan cuisine? Tunisian is often spicier and uses more fish and spices like harissa, while Moroccan prefers sweet-savory combinations. To cook Tunisian, always keep tabil, harissa, and preserved lemon on hand. This salad is perfect as a starter or side to a fish couscous.
Ingredients
- Cucumber2 medium, diced
- Cherry tomatoes250 g, quartered
- Red onion1 small, thinly sliced
- Feta cheese150 g, crumbled
- Fresh mint1 bunch, chopped
- LemonJuice of 2 lemons
- Olive oil4 tablespoons
- Tabil1 teaspoon
- Salt and black pepperTo taste
Nutrition
Instructions
- 1
In a large bowl, mix the cucumber cubes, cherry tomato quarters, and sliced red onion.
- 2
Add the crumbled feta and chopped mint.
- 3
In a small bowl, whisk the lemon juice with olive oil, tabil, salt, and pepper.
- 4
Pour the dressing over the salad and toss gently.
- 5
Let it rest for 10 minutes in the refrigerator before serving to allow flavors to meld.
- 6
Serve chilled, with crispy Tunisian bread.
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