Paneer Salad Recipe

Paneer salad is a fresh, no-cook dish made by combining paneer with vegetables, herbs, and a simple dressing. It is usually light, refreshing, and quick to assemble, making it suitable as an appetizer, side dish, or light meal. The ingredients and flavors change easily depending on taste, season, and how you choose to make it.

Get to Know Paneer Salad Recipe

Paneer salad is a simple, everyday salad that you can put together in minutes. It is light, filling, and works well as a starter or a light healthy meal option. You only need to chop, mix, and serve. There is no cooking involved.

I love making Salads. Most of the time they are no-cook, quick to assemble, and need very little effort. They are also healthy and fit well into everyday meals. A good salad can easily round off a meal or stand on its own.

This paneer salad is one such fusion recipe. You chop the vegetables, make a quick dressing, and mix everything together. The salad is ready to eat right away.

The recipe uses easily available ingredients and does not need any fancy prep.
It feels fresh and light, and once you start eating it, you can keep going without feeling heavy.

Paneer is mild on its own, so lemon juice is important here. The salad needs slightly more lemon to get the right tang and balance, but you can always adjust it to your taste.

This salad tastes best with fresh paneer. You can use store-bought paneer or follow my recipe on How to make Paneer at home.

Extra virgin olive oil is essential in this paneer salad. It adds body, flavor and balances the sharpness of the lemon juice. Do not skip it.

The crunch comes from onions, carrots, and tomatoes. Carrots are optional and can be skipped. Tomatoes add juiciness and a gentle umami note.

You can also add cucumbers, apples, bell peppers, olives, lettuce, grapes, or herbs based on what you have. The recipe is flexible and easy to scale.

This paneer salad tastes best when served fresh but still holds up if rested for a while. The vegetables release some juices, yet the flavors remain good. Consume within a few hours and refrigerate any leftovers.

If you enjoy simple, no-cook salads like this one, you may also like these easy Indian salad recipes from the blog.

• Kachumber Salad – Indian Salad
• Onion Salad – Tangy and spiced onion rings
• Kosambari – South Indian Moong Lentil Salad
• Sprouts Salad – Zesty salad with Moong Bean Sprouts
• Khamang Kakdi – Maharashtrian Cucumber Salad with Peanuts & Coconut

How to Make Paneer Salad

1. In a small bowl, take the following ingredients for the simple lemon dressing:

• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• ¼ teaspoon pink salt or regular salt as needed
• ¼ teaspoon freshly ground black pepper or according to taste
• ¼ teaspoon Cumin Powder or roasted cumin powder
• ¼ teaspoon Kashmiri Chilli Powder or sweet paprika

2. Mix the dressing ingredients thoroughly and set aside.

3. Cut 200 grams paneer into small cubes. If it feels firm, soak it in warm water for 5 minutes. Drain well.

In a mixing bowl, add the following ingredients

• paneer cubes
• ¼ cup finely chopped onions
• ¼ cup chopped tomatoes (preferably deseeded)
• ¼ cup tightly packed grated carrots

You can also add ¼ cup finely chopped cucumber or ¼ cup finely chopped apples if using.

4. Pour the prepared lemon dressing over the ingredients in the bowl.

5. Toss and mix gently so the paneer stays intact. Add 2 to 3 tablespoons chopped coriander leaves or parsley and mix again lightly.

6. Taste and adjust salt or lemon juice or the ground spices if needed.

7. Serve immediately. While serving, sprinkle Chaat Masala on top of the paneer salad if using. You can also garnish with some coriander leaves or parsley.

Serving Suggestions

Serve paneer salad immediately for best texture, taste and freshness. You can also chill it for 30 minutes before serving in a hot weather.

You can serve this paneer salad as a light lunch, starter, or side dish. It pairs well with an Indian meal of dal, roti, pulao, or any sabji or vegetable dish.

You may also like to serve it with other fresh dishes like a raita, simple vegetable salads, or soups.

For a protein rich salad, add boiled chickpeas, boiled or roasted peanuts or cooked beans to the salad.

Storage Notes

Store leftovers in an airtight container in the refrigerator. Consume within a few hours.

If resting for a few hours, the vegetables will release juices. The salad will still taste good but slightly softer.

My Recipe Tips

• Use fresh paneer: Fresh paneer should taste mildly sweet and milky, with a soft and moist texture. Avoid paneer that smells sour or feels rubbery, as it will ruin the taste and mouthfeel of the salad. Since paneer is the main ingredient, its freshness and quality really matters here.
• Soak firm or frozen paneer: If the paneer feels firm or is made from frozen blocks, soak it in warm water for 10 to 15 minutes. This helps soften the cubes and improves their texture. Drain well before using so the paneer salad does not turn watery.
• Do not skip olive oil: Olive oil adds body and richness to the salad and balances the sharpness of the lemon juice. Without it, the salad can taste too acidic and flat. Use a good-quality extra virgin olive oil for the best flavor.
• Use fresh lemon juice: Freshly squeezed lemon juice gives a clean, bright flavor that works well with paneer and vegetables. Bottled lemon juice often tastes dull or bitter and changes the overall taste of the salad.
• Adjust lemon juice: Paneer is bland, so it needs a little extra lemon to bring out the flavor. You can add 2 tablespoons fresh lemon juice directly to the dressing and mix the salad first, then add 1 tablespoon or more later over the paneer salad if needed.
• Another lemon juice option: You can also skip adding lemon juice to the dressing, make the dressing with only extra virgin olive oil, mix the salad, and then add lemon juice gradually. Mix well, taste, and add more lemon until you get the right tang without overpowering the salad.
• Adjust salt and spices: The amount of salt and spices can be adjusted to suit your taste. The combination of cumin powder and Kashmiri chilli powder used here is balanced and keeps the salad mild, not spicy. You can add more salt or spices later after mixing and tasting, which helps keep the flavors under control.
• Cut ingredients evenly: Cut the paneer and vegetables into similar-sized pieces. This helps the salad look neat and ensures you get a bit of everything in each bite. Even cuts also help the dressing coat the salad evenly.
• Mix gently: Toss the salad lightly so the paneer cubes stay intact. Rough mixing can break the paneer and make the salad crumbly. A gentle hand mixing keeps the texture clean and appealing.

Your Questions Answered