Prep Time: 20 min.

This feta carpaccio is a delicious variation of a classic and an impressive lunch or side dish for your next dinner party. With feta, rocket, roasted almonds, blueberries, red onion and cucumber, this salad is creamy, crunchy, peppery and sweet. Top it with my simple mint dressing for a refreshing recipe.

What you need


1. Slice the feta about 4-5mm (0.2 inches) thick and carefully separate the feta from the knife.

2. Wash the knife under warm water and dry it on a kitchen towel before the next slice to ensure the cheese doesn’t crumble.

3. Place the feta slices on a serving plate.

4. Arrange the rocket around the feta.

5. Roast some chopped almonds in a dry pan on medium-high heat until they turn light brown and aromatic.

6. Peel and dice a snack cucumber and red onion.

7. Top the cheese with the cucumber, red onion, blueberries and roasted almonds.

8. Chop mint leaves finely and top with olive oil, sea salt and pepper. I used about 8-9 leaves and topped them with 4-5 tbsp olive oil, but do adjust according to taste.

9. Spoon the dressing over the feta and rocket.

10. Serve.


You can switch up the toppings however you like: try various combinations of pine nuts, pecans, tomatoes, grapes, avocado, pomegranate, mandarine, chickpeas, shallots, mango, radicchio and even olives.