Sallatë Shqiptare (Albanian Tomato, Cucumber and Feta Salad) (Sallatë Shqiptare)
The Quirky Foodster Team
Ingredients
- Tomatoes, chopped — 350 g (2 1/4 cups)
- Cucumber, chopped — 250 g (1 1/2 cups)
- Red onion, thinly sliced — 60 g (1/3 medium)
- Feta cheese, crumbled — 100 g (3/4 cup)
- Olive oil — 30 ml (2 tbsp)
- Red wine vinegar — 10 ml (2 tsp)
- Salt — 3 g (1/2 tsp)
- Dried oregano — 2 g (1/2 tsp)
Method
- Combine tomato, cucumber and red onion in a mixing bowl.
- Drizzle with olive oil and vinegar, then season with salt.
- Toss gently to combine.
- Top with crumbled feta and a sprinkle of dried oregano.
- Serve immediately.
Introduction: A bright, simple salad of ripe tomato, cucumber, onion and crumbled feta, dressed with olive oil, echoing the wider Mediterranean table.
Cultural Background: This salad appears at nearly every Albanian meal, closely related to salads found throughout the Balkans and Greece, valued for its freshness alongside richer main dishes.
Tips: Use the ripest tomatoes available — this salad depends on their quality. Add the feta just before serving so it doesn’t break down into the dressing.
Variations: Add Kalamata-style olives for extra brininess. Include a few thin slices of green bell pepper for crunch.
Vegetarian/Vegan: Naturally vegetarian; for a vegan version, omit the feta or use a plant-based alternative.
Serving Suggestions: Serve alongside qofte, grilled meats, or any main course.
Storage: Best eaten fresh; can be refrigerated for a few hours, though vegetables will soften.
Reheating: Not applicable — served cold.
Nutrition: 160 kcal | Protein 6g | Carbs 8g | Fat 12g
FAQs:
Q: Can this be made ahead?
A: Chop the vegetables ahead, but dress and add feta just before serving for the best texture.
Q: What’s a good feta substitute?
A: A young, salty white cheese like a mild queso fresco works reasonably well.
- Tomatoes, chopped — 350 g (2 1/4 cups)
- Cucumber, chopped — 250 g (1 1/2 cups)
- Red onion, thinly sliced — 60 g (1/3 medium)
- Feta cheese, crumbled — 100 g (3/4 cup)
- Olive oil — 30 ml (2 tbsp)
- Red wine vinegar — 10 ml (2 tsp)
- Salt — 3 g (1/2 tsp)
- Dried oregano — 2 g (1/2 tsp)
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