Ensalada de nopales with feta and corn Recipe
A fresh salad inspired by Mexican cactus dishes, but in a version that’s easier to prepare in Europe. Instead of traditional cactus paddles, we use jarred pickled nopales and combine them with corn, tomato, and feta cheese. The flavor is slightly tangy, crunchy, and very refreshing, a bit like a cross between a Greek salad and Mexican salsa.
This salad combines the tangy crunch of Mexican nopales with the salty creaminess of feta and the sweetness of corn, creating a refreshing fusion of Mexican and Mediterranean flavors that’s easy to recreate with ingredients available in Europe.
Chef's tips
Rinse the pickled nopales only briefly so you don’t wash away too much of their flavor. Taste the salad before adding more salt, as feta and pickled nopales are already salty. If your lime is very sour, balance the dressing with a touch more honey or maple syrup.
How to serve
Serve slightly chilled or at room temperature as a starter, side dish for grilled meats or fish, or as a light main with warm tortillas or crusty bread. It also works well as part of a mezze-style spread with hummus, olives, and roasted vegetables.
Ingredients
- pickled nopales drained, cut into strips - 300 g
- canned corn drained - 150 g
- tomatoes medium, diced - 2 piece
- red onion thinly sliced - 0.5 piece
- feta cheese crumbled into pieces - 120 g
- fresh coriander chopped - 3 tablespoons
- olive oil - 3 tablespoons
- lime juice freshly squeezed - 2 tablespoons
- honey or maple syrup - 1 teaspoon
- salt to taste, carefully, as feta is salty - 0.25 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- jalapeño pepper finely chopped, optional - 0.5 piece
Preparation
- Drain the pickled nopales, briefly rinse under cold water, and pat dry with a paper towel. Cut into thin strips if they aren’t already sliced.
- Dice the tomatoes into medium cubes, slice the onion into thin strips, and crumble the feta into irregular pieces.
- In a large bowl, combine the nopales, corn, tomatoes, and onion. Add the chopped coriander and, if using, the finely chopped jalapeño.
- In a separate small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. Beat vigorously with a fork until the dressing comes together and looks uniform.
- Pour the dressing over the salad and gently toss so the ingredients are coated without breaking up the tomatoes.
- Finally, add the crumbled feta, gently fold it in or simply sprinkle it over the top of the salad.
- Let stand for 10 minutes at room temperature to allow the flavors to meld, then serve.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Najlepiej smakuje pierwszego dnia, później pomidory puszczają więcej soku, ale nadal jest dobra jako dodatek do obiadu.
