Beetroot, Olive & Feta Salad | Melissa Hemsley
post-template-default,single,single-post,postid-681,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Beetroot, Olive & Feta Salad

Salads and Small Plates

Beetroot, Olive & Feta Salad with Sumac Dressing





This vibrant salad is a melange of fresh, simple ingredients that packs up well for a picnic (just take the feta to scatter on top before you serve). If you don’t like feta, swap with goat’s or any cheese of your choice. Sumac is a Middle Eastern spice that adds sweetness to the dressing.


  1. Place the cherry tomatoes, beetroot, olives and flat leaf parsley in a large serving bowl. Toss to combine.
  2. Add the dressing ingredients to the salad and toss to combine.
  3. When ready to serve, sprinkle with feta.

**Sumac is used in a lot of Middle Eastern cooking and can be bought at any good supermarket or grocer.**

Photography: Anna Lisle


  • 100g cherry tomatoes, halved
  • 150g cooked beetroot, chopped into wedges
  • 100g Sicilian olives
  • 1 bunch of flat leaf parsley (or any herb of choice), roughly chopped
  • 100g feta, crumbled
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp sumac*
  • ½ red chilli, finely chopped
  • Sea salt and freshly ground black pepper

My Cookbook

No Comments

Leave a comment...

Out now

I’m so excited to share my new cookbook ‘Eat Happy’ with you all! Click here to get your hands on it now.
Melissa x