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Wash the vegetables well and cut into cubes. To soften the flavor, you can burn the onion with boiling water in advance.
If you use chicken, cut it into cubes or tear it apart. The vegetarian version? Even smoked tofu works great!
Put all the ingredients in a large bowl.
In a separate bowl, prepare the sauce: mix the yogurt, mayonnaise, garlic, mustard, lemon, salt and pepper.
Pour the dressing on the salad and stir gently until all ingredients are well blended.
Sprinkle with fresh parsley and you’re done!
Suggestions to serve and store:
It is recommended to serve it cold: store it in the refrigerator for 30 minutes before serving.
Store in an airtight container in a refrigerator: up to 2 days.
Do not add the dressing to the salad in advance if you plan to eat it later: the vegetables may release water.
Variants:
Spicy version: add a pinch of chopped chili or a drop of sriracha sauce with the seasoning.
With pasta: add a handful of butterfly paste or cooked feathers for a more substantial version.
For a sweet and savory dish: add a handful of pomegranate or raisins for a contrast of flavors.
With an oriental touch: replace the mayonnaise with tahina and parsley with coriander.
Frequently asked questions:
Can I make the salad the day before?
Yes, but it is best to add the sauce just before serving to keep the ingredients fresh and crisp.
Is it possible to prepare the sauce without mayonnaise?
Of course! Replace it with more natural or Greek yogurt, or add a teaspoon of olive oil to make it creamier.
Is this salad suitable for a barbecue?
Perfectly! It is light, refreshing and goes perfectly with grilled dishes.
What if I don’t like feta?
Replace it with mozzarella, light fresh cheese or even a chopped hard-boiled egg.
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