Recipe, Syrian Spiced Feta Cheese Salad, Ana Sortun, Oleana, Sofra Bakery and Cafe


Syrian Spiced Feta Cheese Salad

Recipe courtesy of chef Ana Sortun


4 - 6 servings


- 2 tablespoon of fresh squeezed lemon juice

- Pinch of sugar

- 1 cup crumbled feta cheese

- 2 1/2 teaspoons of sumac

- 1 tsp of Syrian spice

- 2 1/2 teaspoons Aleppo chilies

- 1/2 teaspoon of dried oregano

- 1/2 cup of extra virgin olive oil

- 1 cup diced apple or tomato

- 1/2 cup finely chopped or sliced celery

- 1 watermelon radish, finely sliced

- 1 cup cashews, lightly toasted

- 1 cup crushed pita


1. Combine the lemon juice, feta, sugar, sumac, ½ teaspoon Syrian spice, chiles, oregano, olive oil and diced apple in a mixing bowl and stir to combine. 

2. In a separate bowl, toss the celery & watermelon radish lightly with olive oil and salt.

3. Using a food processor or by hand with knife, chop the pita and cashew with the remaining Syrian spice until the cashews start to get oily and you form a sticky crumb that resembles a buttery cheese cake crust.

4. To serve, spoon a heaping tablespoon of crumb on a plate and top with a scoop of feta. Top each feta with some celery and watermelon radish and serve with crusty bread or greens as a first course.



Recipe from chef Ana Sortun



Spice: Flavors of the Eastern Mediterranean

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