Egyptian White Cheese Salad

Egyptian-style salad of white brined cheese, tomato, cucumber, and mint.

Preparation: 20 min · Cooking: 0 min · Total: 20 min · 4 servings

Ingredients

• 150 g pasteurized white brined cheese — Use pasteurized-milk cheese; contains milk.
• 300 g ripe tomatoes — Wash and dry.
• 300 g cucumber — Wash and dry.
• 5 g fresh mint leaves — Wash and dry.
• 2 tbsp olive oil
• 15 ml fresh lemon juice
• 0.3 tsp fine salt, up to 1/4 tsp after tasting (optional) — Optional; cheese may be salty enough.

Instructions

1. Wash and dry produce

   Wash the tomatoes (300 g), cucumber (300 g), and mint (5 g) under running drinking water; dry thoroughly. Use a clean board and knife. Keep the pasteurized white cheese refrigerated while preparing the vegetables.

2. Cut vegetables and mint

   Cut the tomatoes into bite-size pieces and the cucumber into thin half-moons. Finely chop the mint leaves. Drain away excess juice so the salad does not become watery.

   Cut vegetables: 300 seconds

3. Whisk lemon dressing

   In a small bowl, whisk 2 tbsp olive oil with 15 ml fresh lemon juice until combined. Do not add salt yet; the cheese is already salty.

4. Drain and crumble cheese

   Drain the 150 g pasteurized white brined cheese and crumble it into bite-size pieces. Keep chilled until the salad is ready to assemble.

5. Combine and season

   Put the tomato, cucumber, mint, and cheese in a mixing bowl. Pour over the lemon-oil dressing and fold gently so the cheese stays in pieces. Taste with a clean spoon; add up to 1/4 tsp fine salt only if needed.

   Vegetables are crisp and well drained; dressing lightly coats the salad, and cheese remains in distinct pieces.

   Combine salad: 120 seconds

6. Serve or chill promptly

   Divide into four side portions and serve promptly while cool. For later serving, cover and refrigerate at 4°C/40°F or colder; keep the dressing separate until serving if a firmer texture is desired. Do not heat this salad.

Tips

• Dry the vegetables well so the dressing is not diluted.
• Taste before salting because brined cheese varies in saltiness.

Common mistakes

• Adding all the salt before tasting can make the salad too salty.
• Using wet vegetables makes the dressing watery.

Substitutions

• If white brined cheese is unavailable, use pasteurized feta; the milk allergen remains.

Storage

Cover and refrigerate at 4°C/40°F or colder within 2 hours of preparation (within 1 hour above 32°C/90°F). Eat within 24 hours for best texture; discard if left out longer than the stated limit.

Reheating

Serve cold; do not reheat.

About this recipe

White brined cheese (gebna beida), tomatoes, and other fresh vegetables are familiar in Egyptian home eating. This is an Egyptian-style salad, not a claim of one canonical household formula.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.