Salad tal-Ġbejna
The Quirky Foodster Team
Ingredients
- Fresh or slightly dried gbejniet, crumbled or sliced — 3
- Ripe tomatoes, sliced — 3
- Cucumber, sliced — 1/2
- Olives — 1/2 cup (75 g / 2.5 oz)
- Olive oil — 3 tbsp
- Red wine vinegar — 1 tbsp
- Dried oregano — 1 tsp
- Salt and pepper — to taste
Method
- Arrange the sliced tomato and cucumber on a serving platter.
- Scatter the crumbled or sliced gbejna and olives over the top.
- Drizzle with olive oil and vinegar.
- Sprinkle with oregano, salt and pepper.
- Serve immediately at room temperature.
Introduction: A simple, fresh salad combining crumbled Maltese cheeselets with ripe tomato, olives and a good drizzle of olive oil.
Cultural Background: Built around gbejna, Malta’s traditional sheep’s or goat’s milk cheese, this salad is a common light lunch or side across the islands, especially popular in the warmer months when tomatoes are at their sweetest.
Tips: Use the ripest, most flavourful tomatoes available, as they carry much of the salad’s character. If the gbejna is a little firm or aged, crumble it rather than slicing for the best texture.
Variations: Add a handful of fresh basil leaves for extra fragrance. Include a few slices of red onion for extra bite.
Storage: Best eaten fresh; if needed, store covered in the refrigerator for a few hours.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 210 kcal, 10 g protein, 16 g fat, 8 g carbohydrate.
FAQs:
Q: What can I substitute for gbejna?
A: A fresh, firm sheep’s or goat’s cheese, or a mild feta, works
Q: Is this salad served as a starter or main?
A: It’s commonly enjoyed as a light lunch or a side dish
- Fresh or slightly dried gbejniet, crumbled or sliced — 3
- Ripe tomatoes, sliced — 3
- Cucumber, sliced — 1/2
- Olives — 1/2 cup (75 g / 2.5 oz)
- Olive oil — 3 tbsp
- Red wine vinegar — 1 tbsp
- Dried oregano — 1 tsp
- Salt and pepper — to taste
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